Porcini mushroom cappuccino soup with parmesan and parsley chips

Name: Porcini mushroom cappuccino soup with parmesan and parsley chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4–6 frozen porcini mushrooms; 25 g dried porcini; 1 Onion; 200 ml dry white wine; 125 g Parmesan cheese; 4 Stem(s) Parsley; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 50 g Butter; 7-10 Tbsp Sugar; 100 ml Milk; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4–6 frozen porcini mushrooms
25 g dried porcini
1 Onion
200 ml dry white wine
125 g Parmesan cheese
4 Stem(s) Parsley
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
50 g Butter
7-10 Tbsp Sugar
100 ml Milk
baking paper

Directions

1
Defrost frozen mushrooms. Pour about 800 ml of boiling water over dried mushrooms in a saucepan and let them stand for about 15 minutes. Peel and finely dice the onion. Add onion and white wine to the mushroom water, bring to the boil slowly, cover and simmer for about 20 minutes
2
Grate parmesan. Wash parsley, shake dry, pluck off leaves, chop and mix with parmesan. Sprinkle the parmesan mixture as about 12 small, oval cookies on a baking tray lined with baking paper and flatten it a little. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Remove the baking tray and let it cool down
3
Halve defrosted mushrooms. Heat oil in a pan. Fry the mushrooms for 3-4 minutes, season with salt and pepper, keep warm
4
Finely puree the mushroom soup, add cream and butter, bring to the boil again, season to taste with salt, pepper and sugar. Heat the milk in a high pot (do not boil!), season with a little salt and foam up with the cutting stick. Arrange soup in bowls, add 2 half fried mushrooms each, add milk foam. Serve with parmesan chips
5
Waiting time approx. 15 minutes