Mushroom cream soup

Name: Mushroom cream soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 g dried porcini; 250 g Mushrooms; 1 Onion; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 100 ml dry white wine; 1/2 bunch Chives; 300 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

20 g dried porcini
250 g Mushrooms
1 Onion
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
100 ml dry white wine
1/2 bunch Chives
300 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Soak porcini mushrooms in 500 ml warm water for about 1 hour. Take out mushrooms, squeeze and chop. Put soaking water aside. Clean the mushrooms. Halve half, cut the rest into small pieces.
2
Peel onion and chop finely. Heat 1 tablespoon of fat in a saucepan. Sauté the halved mushrooms for about 3 minutes, remove. Add the rest of the mushrooms, porcini mushrooms and onion to the frying fat, fry and remove. Melt the rest of the fat in the pan. Add the flour and sweat while stirring. Deglaze with mushroom soaking water and white wine, simmer for about 10 minutes. Rinse chives cold, dab dry and cut into small rolls. Whip cream until semi-solid. Add mushroom-onion mixture to the soup and puree, fold in cream.
3
Add the flour and sweat while stirring. Deglaze with mushroom soaking water and white wine, simmer for about 10 minutes. Rinse chives cold, dab dry and cut into small rolls. Whip cream until semi-solid. Add mushroom-onion mixture to the soup and puree, fold in cream. Add the rest of the mushrooms. Season soup with salt and pepper, arrange in 4 soup bowls, sprinkle with chives
4
Waiting time approx. 1 hour