Mushroom cream soup
easy
25 mins
25 mins
Ingredients
- 1 red onion
- 150 g Black Forest ham
- 60 g Oyster mushrooms
- 60 g Chanterelles (glass)
- 2 TEASPOONS Olive oil
- 20 g Butter
- 5 Garlic cloves
- 1 TABLESPOON Tomato paste
- 375 ml dry red wine
- 500 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Sugar
- 4 Egg yolk (size M)
- 7-10 Tbsp Chocolate shavings
Directions
- 1
Peel the onion. Cut onion and bacon into fine cubes. Clean and clean the oyster mushrooms and cut them into fine cubes, except for about 4 pieces. Drain the chanterelles. Put 4 chanterelles aside.
- 2
Heat 1 teaspoon of oil in a saucepan. Melt butter in it. Leave the bacon in it for 2-3 minutes until crispy. Put onion and mushrooms in the pot and fry for 2-3 minutes. Peel garlic and press it through a garlic press to the mushrooms.
- 3
Stir in tomato paste, fry briefly, deglaze with red wine and 400 g cream and simmer for 2 minutes. Season to taste with salt, pepper, some nutmeg and sugar. Whisk the egg yolks and 100 g cream vigorously.
- 4
Remove the pot from the stove, stir the egg yolk-cream mixture into the hot soup. If necessary, carefully heat the soup again while stirring until a creamy consistency is formed. Remove the pot from the heat immediately. Heat 1 teaspoon of oil in a small, coated pan.
- 5
Roughly pluck the remaining oyster mushrooms. Fry the oyster mushrooms and chanterelles in a frying pan over high heat for 1-2 minutes, seasoning with salt and pepper. Meanwhile arrange the soup. Add the mushrooms to the soup and sprinkle with chocolate shavings.
Nutrition Facts
690 kcal
6 g
58 g
17 g
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