Porcini mushroom cream soup with bread and cheese chips

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 10 g dried porcini
  • 2 Onions
  • 500 g Mushrooms
  • 4-6 Tbsp Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 heaped tbsp. flour
  • 800 ml Vegetable broth
  • 200 g Whipped cream
  • 50 g ComtĂ© cheese
  • 1/2 bunch Chives
  • 1 egg (size M)
  • 75 ml Milk
  • 2 (approx. 2 cm) thick slices of white bread
  • 2 Porcini mushrooms
  • 10 g clarified butter

Directions

  1. 1

    Pour 200 ml of boiling water over dried mushrooms and let them swell for about 10 minutes. Peel and chop the onions. Clean the mushrooms, wash if necessary and dice coarsely. Heat 2-3 tablespoons of oil in a saucepan, fry the mushrooms while turning them

  2. 2

    In the meantime, pour the porcini through a sieve and collect the porcini water. Squeeze the porcini, collect the water, chop the mushrooms roughly. Add onions and chopped mushrooms to the mushrooms, fry briefly. Season with salt and pepper

  3. 3

    Dust with flour, sweat and gradually deglaze with broth, porcini water and 125 g cream, stirring continuously. Boil up while stirring. Cover and simmer for about 10 minutes

  4. 4

    Grate cheese very finely. Wash the chives, shake dry and cut into fine rolls. Whisk egg and milk. Season with salt and pepper. Mix in cheese and about half of the chives. Remove the crusts from the bread and cut into 4 equal strips. Place them side by side on a slightly deeper plate, pour egg milk over them

  5. 5

    Heat 2-3 tablespoons of oil in a frying pan and fry the bread strips on all sides until golden brown, turning them over. Remove from the pan. Clean porcini, wash if necessary and cut into thick slices. Heat the lard in a small pan, fry the porcini mushrooms vigorously while turning, remove them from the pan.

  6. 6

    Whip 75 g cream with the whisk of the hand mixer. Remove soup from the stove, puree finely, season with salt and pepper

  7. 7

    Serve the soup in small bowls with a dollop of cream, slices of porcini mushrooms and the remaining chives. Add bread and cheese chips

Nutrition Facts

KCAL
460 kcal
CARBS
19 g
FATS
35 g
PROTEINS
15 g