Porcini mushroom soup with parmesan parsley chips

Name: Porcini mushroom soup with parmesan parsley chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g dried porcini; 1 Onion; 2 TABLESPOONS Oil; 1⁄4 l dry white wine; 125 g Parmesan (piece); 4 Stem(s) Parsley; 8–12 frozen porcini mushrooms in slices or 500 g rosé mushrooms; 7-10 Tbsp salt, pepper; 100 g Whipped cream; 50 g icy butter; 7-10 Tbsp Sugar; 100 ml Milk; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g dried porcini
1 Onion
2 TABLESPOONS Oil
1⁄4 l dry white wine
125 g Parmesan (piece)
4 Stem(s) Parsley
8–12 frozen porcini mushrooms in slices or 500 g rosé mushrooms
7-10 Tbsp salt, pepper
100 g Whipped cream
50 g icy butter
7-10 Tbsp Sugar
100 ml Milk
baking paper

Directions

1
Soak porcini mushrooms in approx. 3⁄4 l water for approx. 20 minutes. Peel and chop the onion. Heat 1 tablespoon of oil in a pot and sauté the onions. Add mushrooms together with water and wine, bring to the boil. Cover and simmer for about 20 minutes.
2
Finely grate the cheese. Wash, pluck and chop the parsley. Mix both. Spread about 12 circles on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 8-10 minutes.
3
Let it cool down.
4
Fry the mushroom slices in 1 tablespoon of hot oil for approx. 5 minutes without defrosting. Season with salt and pepper. Puree soup, stir in cream and butter. Bring to the boil again, season to taste with salt, pepper and sugar.
5
Warm the milk (do not boil it!) and froth it up with the milk frother or hand blender. Serve the soup with mushroom slices, milk foam and parmesan chips.