Porcini mushroom goulash soup

Name: Porcini mushroom goulash soup
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 Bag (10 g) dried porcini; 1.6 kg mixed goulash meat; 3 Onions; 4-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 TABLESPOON Flour; 2 TABLESPOONS Tomato paste; 500 ml dry red wine; 2 (370 ml each) Glasses of silver onions; 1 pinch Sugar; 150 g Fresh cream; 1 TABLESPOON red pesto; 25 g clarified butter; 1 package (400 g) Gnocchi (cooling shelf); 7-10 Tbsp Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 Bag (10 g) dried porcini
1.6 kg mixed goulash meat
3 Onions
4-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 TABLESPOON Flour
2 TABLESPOONS Tomato paste
500 ml dry red wine
2 (370 ml each) Glasses of silver onions
1 pinch Sugar
150 g Fresh cream
1 TABLESPOON red pesto
25 g clarified butter
1 package (400 g) Gnocchi (cooling shelf)
7-10 Tbsp Basil

Directions

1
Finely chop the porcini mushrooms, pour 750 ml of boiling water over them and leave to stand for about 45 minutes. Cut meat into small cubes. Peel and finely dice onions. Heat oil in portions in a casserole dish. Sauté the meat in the oil in portions, turning it over, and season with salt, pepper and paprika.
2
Add the onions and fry briefly. Dust with flour, add tomato paste, sweat it, add 1.2 litres of water, red wine and mushrooms with soaking water. Pour silver onions into a sieve, drain and add
3
Bring to the boil, cover and cook for about 1 3/4 hours. Then season again with salt, pepper, paprika and sugar. Mix crème fraîche and pesto. Heat clarified butter in a frying pan and fry the gnocchi until golden brown, turning them over. Arrange soup and gnocchi, garnish with basil. Add crème fraîche as a blob or in a small bowl