Wild mushroom soup
Mushrooms contain a lot of umami and provide an even savory taste to your soup. The porcini mushrooms (cèpes) provide this component with a nutty flavor.
Makes 500ml.
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Ingredients
|
1 |
|
onion |
|
2 |
cloves |
garlic |
|
200 |
ml |
vegetable stock |
|
2 |
g |
dried porcini mushrooms |
|
30 |
g |
butter |
|
250 |
g |
wild mushrooms |
|
150 |
ml |
white wine |
|
150 |
ml |
single cream |
|
As needed: |
|
salt and pepper |
Preparation method
- Cut the onion into thin slices and finely chop the garlic.
- Bring the vegetable stock to the boil and soak the porcini mushrooms, allow the stock to become infused with their flavour.
- Fry the chopped onion and garlic with butter in a pan.
- Chop the wild mushrooms into pieces.
- Add the chopped wild mushrooms to the onion and garlic and continue frying.
- Deglaze with the white wine and boil it down so that the wine evaporates.
- Add the vegetable stock infused with the porcini mushrooms and bring to the boil.
- Add the single cream and again bring to the boil.
- Remove the pan from the heat and allow the flavours to mix for several hours.
- Season the soup to taste with salt and pepper.
Serving suggestions
- As a soup, e.g. with blue cheese and spring onion.
- As a soup, e.g. with potato foam and mushroom powder.
- Serve with crostini or toast.