Porcini Cappuccino Soup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost frozen mushrooms on kitchen paper. Allow dried mushrooms to swell in 800 ml of hot water for about 15 minutes. Peel and finely dice onions. Heat 2 tbsp. butter in a pot. Fry the onions in it until transparent.

2. 2

   Pour the wine. Add soaked mushrooms together with soaking water and bring to the boil. Stir in broth and simmer covered for about 20 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

3. 3

   In the meantime, line a baking tray with baking paper. Finely grate the Parmesan cheese. Wash parsley, shake dry, pluck off leaves and chop. Mix with parmesan, up to 1 tablespoon. Sprinkle about 12 small oval cookies onto the baking paper and press them flat a little.

4. 4

   Bake in the oven for 8-10 minutes. Let it cool down on the baking paper.

5. 5

   In the meantime defrosted mushrooms dab dry well and cut in half. Clean the mushrooms, wash them briefly if necessary and halve them. Heat oil and 2 tablespoons of butter in a pan. Fry the mushrooms for 3-4 minutes while turning them.

6. 6

   Season with salt and pepper.

7. 7

   Puree the mushroom soup finely with a hand blender and possibly pour through a fine sieve. Refine soup with cream. Season with salt, pepper and 1 pinch of sugar. Heat the mushrooms in the soup. Shortly before serving, warm milk in a high pot (approx. 70 °C), but do not boil.

8. 8

   Season with a little salt and foam up with a hand blender. Spread immediately on the soup. Garnish with parmesan chips and parsley.