Fine porcini mushroom soup with peas and carrots

Name: Fine porcini mushroom soup with peas and carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bag (15 g) dried porcini; 3 blanched veal sausages; 7-10 Tbsp (à 125 g); 1 Leek (leek; approx. 200 g); 20 g Butter or margarine; 1 l Vegetable broth (instant); 1 glass (680 ml) Peas and; 7-10 Tbsp Carrots; 1/2 Baguette; 7-10 Tbsp (125 g); 40 g Garlic butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper from the; 7-10 Tbsp Mill; 4 Stem(s) flat leaf parsley; 4 TABLESPOONS ripened cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small bag (15 g) dried porcini
3 blanched veal sausages
7-10 Tbsp (à 125 g)
1 Leek (leek; approx. 200 g)
20 g Butter or margarine
1 l Vegetable broth (instant)
1 glass (680 ml) Peas and
7-10 Tbsp Carrots
1/2 Baguette
7-10 Tbsp (125 g)
40 g Garlic butter
7-10 Tbsp Salt
7-10 Tbsp black pepper from the
7-10 Tbsp Mill
4 Stem(s) flat leaf parsley
4 TABLESPOONS ripened cream

Directions

1
Wash porcini and soak in 1/4 litre of water. Press small dumplings out of the veal sausages. Clean and wash the leek and cut it into rings. Heat the fat in a pot and fry the meatballs in it.
2
Add the leek, roast briefly and deglaze everything with the porcini mushrooms and soaking water. Add stock, bring to the boil and let it simmer for about 5 minutes at low heat. Drain the peas and carrots on a sieve, add them to the soup and warm them up.
3
In the meantime, cut the baguette into slices, spread with garlic butter and roast crispy under the preheated grill. Season soup with salt and pepper. Wash parsley, dab dry and cut into strips.
4
Arrange the soup in cups. Put 1 teaspoon of sour cream in each cup and sprinkle with parsley. Serve with the garlic baguette.