Mushroom boletus soup with cheese toast
easy
60 mins
60 mins
Ingredients
- 30 g dried porcini
- 750 g Mushrooms
- 2 medium-sized onions
- 2 TABLESPOONS Oil
- 1 l Vegetable broth (instant)
- 250 g Whipped cream
- 75 g Raclette cheese
- 250 g Schmand
- 1 Egg yolk (size M)
- 6 discs (30 g each) Wheat toast bread
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 1-2 stem(s) Marjoram
Directions
- 1
Wash porcini well and soak in 500 ml warm water for about 30 minutes. In the meantime clean, trim and quarter the mushrooms. Peel and finely chop the onions. Heat the oil in a pot and fry the onions. Add the mushrooms and fry for about 2 minutes. Drain the porcini mushrooms and collect the stock.
- 2
Chop the porcini mushrooms finely and add them. Deglaze with vegetable stock and mushroom stock. Stir in cream, bring to the boil and cook over medium heat for about 20 minutes. In the meantime grate cheese finely. Mix sour cream, egg yolk and cheese. Toast the bread and spread with the sour cream and cheese. Sprinkle with cayenne pepper. Grease a baking tray. Place slices of toast on top and bake under the preheated grill (electric oven: 250 °C) for approx. 4 minutes. Take out and cut into sticks. Wash the marjoram, dab dry and chop finely, except for a little garnish. Season soup with salt, pepper and sugar, stir in marjoram.
- 3
Sprinkle with cayenne pepper. Grease a baking tray. Place slices of toast on top and bake under the preheated grill (electric oven: 250 °C) for approx. 4 minutes. Take out and cut into sticks. Wash the marjoram, dab dry and chop finely, except for a little garnish. Season soup with salt, pepper and sugar, stir in marjoram. Pour soup into cups and arrange with the toast sticks. Serve garnished with marjoram
Nutrition Facts
330 kcal
15 g
24 g
10 g
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