Mushroom bouillon with chives

Name: Mushroom bouillon with chives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g fresh chanterelles or 1 glass (212 ml); 75 g small mushrooms; 2 discs (10 g each) Breakfast bacon (Bacon); 2 TEASPOONS butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3-4 Tsp Porcini yeast or vegetable broth (instant); 1/2 bunch Chives; 7-10 Tbsp più colorato; 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g fresh chanterelles or 1 glass (212 ml)
75 g small mushrooms
2 discs (10 g each) Breakfast bacon (Bacon)
2 TEASPOONS butter/margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
3-4 Tsp Porcini yeast or vegetable broth (instant)
1/2 bunch Chives
7-10 Tbsp più colorato
7-10 Tbsp Pepper

Directions

1
Clean and wash fresh mushrooms and let them drain on a sieve. Halve chanterelles if necessary. Drain chanterelles from the jar. Cut the mushrooms into slices. Finely dice bacon
2
Heat the fat in a saucepan. Leave the bacon in it until crispy. Add mushrooms and fry briefly. Season to taste with a little salt and pepper
3
Deglaze mushrooms with about 3/4 l water. Bring to the boil and dissolve the broth in it. Let simmer for about 3 minutes. Season to taste with salt and pepper
4
Wash the chives, shake dry and cut into small rolls. Arrange the bouillon and sprinkle it with chives rolls and possibly some coloured pepper. Goes well with fresh baguette