Mushroom cream soup with tapenade rösti

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 250 ml cold water for about 30 minutes. Halve olives, remove stone. Crush the olives and 1 tbsp. olive oil in the universal chopper. Heat 2 tbsp. olive oil in portions in a pan.

2. 2

   Briefly toast slices of bread in it from both sides, remove. Spread the bread with the olive tapenade. Clean the mushrooms and clean them. Wash the thyme, shake dry and remove the leaves. Peel onion and chop roughly.

3. 3

   Cut 300 g mushrooms into thick slices. Heat 1 tsp. butter in a pot. Fry the mushrooms for 2-3 minutes until golden brown. Shortly before the end of the cooking time add onion and half of the thyme leaves. Season mushrooms with salt and pepper, then deglaze with white wine and broth.

4. 4

   Pour the porcini mushrooms into a sieve and collect the stock. Pour the porcini stock into the soup. Chop porcini finely and add. Cover the soup and simmer for about 15 minutes. Cut the remaining mushrooms into slices.

5. 5

   Roast the pine nuts in a pan without fat, take them out. Heat 1 teaspoon butter in a frying pan and fry the mushrooms until golden brown. Puree the soup and pass through a fine sieve. Season soup with salt and pepper and arrange in deep plates.

6. 6

   Arrange mushrooms, thyme leaves and pine nuts in the middle.

Nutrition Facts

KCAL
340 kcal

CARBS
26 g

FATS
20 g

PROTEINS
9 g