10 g dried porcini, 750 g mainly hard boiling potatoes, 2 bunches of soup vegetables, 250 g streaky smoked bacon, Salt, Pepper, freshly-milled, For the roux:, 1 small onion, 35 g fatty bacon, 2 tblsp. flour
1 Allow the porcini to soak in 100 ml lukewarm water for around 10 minutes.
2 Wash and peel the potatoes and dice them not too finely. Clean, wash and dice the soup vegetables. Cut the bacon into four pieces. Place the potatoes, bacon and vegetables in a pressure cooker. Press the porcini, add the water they were soaked in (without the deposit on the bottom!) and 1 l water, and season with salt and pepper.
3 Close the pressure cooker in accordance with the instructions. Set the cooking display with traffic light function to 2 (speed setting) and heat the cooker at maximum heat. When the yellow ring becomes visible, reduce the heat. The cooking time of 15 minutes begins as soon as the green ring appears.
4 In the meantime chop the fatty bacon finely for the roux and render it in a small pan at medium heat (do not allow it to turn brown!). Peel the onions, chop them finely and mix with the flour and bacon fat. Stirring all the time fry at a low heat and put to one side.
5 Allow the steam to escape from the pressure cooker and open it in accordance with the instructions. Stir a little water into the cooled roux and mix into the soup that is cooking. Once again bring the mixture to a vigorous boil. Serve with smoked bacon.
