Porcini mushroom foam soup

Name: Porcini mushroom foam soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 bag (15 g) dried porcini; 1 Onion; 20 g Butter or margarine; 100 ml White wine; 250 g Whipped cream; 3-4 Tbsp sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Chives; 50 g grated parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 bag (15 g) dried porcini
1 Onion
20 g Butter or margarine
100 ml White wine
250 g Whipped cream
3-4 Tbsp sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Chives
50 g grated parmesan cheese

Directions

1
Wash porcini and soak in 500 ml of warm water for about 30 minutes. Peel and finely dice the onion. Steam in hot fat until translucent. Add wine and bring to the boil. Add porcini mushrooms with soaking water and cream.
2
Also bring to the boil, stir in the sauce thickener. Season soup with salt and pepper. Wash chives, dab dry and cut into small rolls. Just before serving, puree the soup with the cutting stick of the hand mixer.
3
Put them on soup plates. Sprinkle with chive rolls and parmesan.