Mushroom cream soup with tapenade rösti

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 1⁄4 l hot water for about 30 minutes. In the meantime, stone the olives for the tapenade. Rinse the anchovy fillet and dab dry. Puree the olives, anchovy fillet and capers with a hand blender. Stir in 1-2 tablespoons of oil. Season to taste with salt and pepper.

2. 2

   Clean the mushrooms, wash if necessary and chop them coarsely, except for 6 pieces. Wash the thyme, dab dry and remove the leaves. Peel and chop the onion. Drain the porcini mushrooms, catching the soaking water

3. 3

   Heat 1 tablespoon butter in a pot. Sauté chopped mushrooms and porcini in it. Fry the onion and half of the thyme briefly. Season with salt and pepper. Add wine, mushroom water and 600 ml water. Bring to the boil and simmer covered for about 15 minutes

4. 4

   In the meantime cut the remaining mushrooms into thin slices. Roast the pine nuts in a large pan without fat and take them out. Heat 2 tablespoons of oil in the pan. Fry the baguette in it until golden brown on each side and take it out. Wipe the pan with kitchen paper and heat 1 tbsp. butter in it. Fry the mushroom slices in it until golden brown. Spread the baguette with the tapenade

5. 5

   Pour the cream into the soup, puree the soup with a hand blender and possibly pass it through a fine sieve. Season to taste with salt and pepper. Serve with the fried mushrooms, pine nuts and the rest of thyme. Add tapenade toasted bread

Nutrition Facts

KCAL
450 kcal

CARBS
27 g

FATS
31 g

PROTEINS
9 g