Mushroom soup

Name: Mushroom soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 package (10 g) dried porcini; 4 medium sized shallots or small onions; 1 collar (approx. 200 g) Spring onions; 200 g pink mushrooms; 200 g Porcini mushrooms; 20 g Butter or margarine; 1 TABLESPOON Flour; 1/2 l Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 package (10 g) dried porcini
4 medium sized shallots or small onions
1 collar (approx. 200 g) Spring onions
200 g pink mushrooms
200 g Porcini mushrooms
20 g Butter or margarine
1 TABLESPOON Flour
1/2 l Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Soak dried porcini in 125 ml of lukewarm water for about 10 minutes. In the meantime peel and finely dice the shallots. Clean and wash spring onions and cut into slanted rings.
2
Clean the mushrooms and porcini mushrooms. For larger porcini remove the sponge. If necessary, peel the mushroom feet thinly. Cut porcini and mushrooms into fine slices. Squeeze the soaked porcini well and dice finely.
3
Save the soaking water. Heat the fat in a pot and sauté the shallots and spring onions with the soaked porcini mushrooms in it. Add the mushrooms and porcini and fry. Dust with flour, sauté until golden yellow and deglaze with vegetable stock and porcini mushroom stock.
4
Add cream and simmer for 10-15 minutes. Season with salt and pepper. Fill soup into bowls. Serve garnished with chervil as desired.