Viennese potato soup

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Wiener Erdäpfelsuppe (Viennese potato soup)

Serves: 4-6 servings


  • 1,5 l (1 qt) beef stock
  • 300 g (0,7 lv) potatoes
  • 100 g (1/4 lb) fresh mushrooms (porcini, chanterelle, etc.)
  • 50 g (1/8 lb) bacon
  • 50 g (1/8 lb) onion (chopped)
  • 120 g (1/4 lb) root vegetables (carrots, turnips, parsnips)
  • 4 tbsps butter
  • 1 tbsp flour
  • 125 ml (0,2 pt) cream
  • 1 bay leaf
  • marjoram
  • caraway seeds (ground)
  • 1-2 cloves of garlic (crushed)
  • ground pepper
  • salt
  • dash of white wine
  • chives


Cut the potatoes and vegetables into 1 cm cubes and divide in the ratio 1:2. Clean the mushrooms with a moist cloth or sponge. Separate the caps from the stems and cut into bite-size pieces. In a casserole dish, heat the butter and sauté the chopped onions. Add about a third of the vegetables and the potatoes, as well as the mushroom stems, and sauté. Dust with some flour and add a dash of white wine. Pour in about 1 1/4 liters of beef stock and stir. Bring to the boil, and season with marjoram, bay leaf, caraway seeds, garlic, freshly ground pepper and salt. Simmer for about 10 minutes then take out the bay leaf. Purée the soup, and strain. Add the rest of the vegetables and potatoes to the remaining beef stock and steam for about 10-15 minutes or until they are soft. In a pan, fry the chopped bacon and mushroom caps. To the soup, now add the mushrooms, steamed vegetables and potatoes. Stir in the cream and bring to boil briefly. Add salt and pepper to taste. Serve in warmed soup bowls, and sprinkle over some chopped chives.

Simmering time: approx. 15-20 minutes

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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