For making the soup, you will need 1/4 cup of very thin slices of garlic-potato. Only use the white part. Sauté the garlic-potato in 1 tablespoon of butter over low heat, so it doesn't brown. Add 2 cups of chicken broth and 2 medium-sized potatoes, peeled and cut into small cubes. Also add 300 grams of dried mushrooms (fungi) that have been rehydrated in a little hot water (that you will use in the soup, replacing an equal amount of chicken broth). Cook over low heat for about 20 minutes or until the potatoes are tender. Remove from heat and let it cool slightly. Blend the soup in a blender to make it smooth and creamy. Let it cool completely, then mix in 1/2 cup of fresh heavy cream and refrigerate. After chilling, mix in another 1/2 cup of fresh heavy cream. Season to taste with salt, pepper, and nutmeg. Serve in soup bowls or consommé cups, garnished with chopped scallions. If desired, serve with very clear and fine crackers.
For making the soup, you will need 1/4 cup of very thin slices of garlic-potato. Only use the white part. Sauté the garlic-potato in 1 tablespoon of butter over low heat, so it doesn't brown. Add 2 cups of chicken broth and 2 medium-sized potatoes, peeled and cut into small cubes. Also add 300 grams of dried mushrooms (fungi) that have been rehydrated in a little hot water (that you will use in the soup, replacing an equal amount of chicken broth). Cook over low heat for about 20 minutes or until the potatoes are tender. Remove from heat and let it cool slightly. Blend the soup in a blender to make it smooth and creamy. Let it cool completely, then mix in 1/2 cup of fresh heavy cream and refrigerate. After chilling, mix in another 1/2 cup of fresh heavy cream. Season to taste with salt, pepper, and nutmeg. Serve in soup bowls or consommé cups, garnished with chopped scallions. If desired, serve with very clear and fine crackers.
