Mushroom soup with cheese toast

Name: Mushroom soup with cheese toast
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 30 g dried porcini; 750 g Mushrooms; 2 medium-sized onions; 1-2 TABLESPOONS Oil; 1 str. tbsp. flour; 250 g Whipped cream; 1 TABLESPOON Porcini yeast broth or vegetable broth; 1/2 waistband / potty marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75-100 g Raclette cheese; 250 g Schmand; 1 Egg Yolk; 6-8 discs Toast; 7-10 Tbsp Cayenne pepper; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

30 g dried porcini
750 g Mushrooms
2 medium-sized onions
1-2 TABLESPOONS Oil
1 str. tbsp. flour
250 g Whipped cream
1 TABLESPOON Porcini yeast broth or vegetable broth
1/2 waistband / potty marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
75-100 g Raclette cheese
250 g Schmand
1 Egg Yolk
6-8 discs Toast
7-10 Tbsp Cayenne pepper
baking paper

Directions

1
Soak porcini mushrooms in 1/2 l l lukewarm water for about 20 minutes. Clean, wash and halve or quarter the mushrooms. Peel and finely dice onions
2
Drain the porcini and collect the soaking water. Chop porcini. Sauté onions in hot oil. Fry mushrooms vigorously, add porcini briefly. Dust with flour and sweat everything. Stir in approx. 1 l water, soaking water, cream and stock, bring to the boil. Then simmer covered for about 20 minutes. Wash the marjoram and chop finely, except for something to garnish. Add to the soup and season to taste
3
Grate cheese finely and mix with sour cream and egg yolk. Toast bread until golden. Spread with cheese cream and sprinkle with cayenne pepper. Bake on a baking tray lined with baking paper under the hot grill or in the oven at high heat for 3-4 minutes
4
Arrange the soup and garnish with the rest of the marjoram. Cut the cheese toast into strips and serve with it