Wild mushroom soup

Name: Wild mushroom soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 25 g dried porcini; 500 g mixed wild mushrooms, e.g. chanterelles, porcini and chestnuts; 6 Shallots; 1 Garlic clove; 75 g Butter; 5 TABLESPOONS Olive oil; 600 ml Vegetable broth; 4 TABLESPOONS dry sherry; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1/4 collar Parsley; 4 TABLESPOONS Whipped cream

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

25 g dried porcini
500 g mixed wild mushrooms, e.g. chanterelles, porcini and chestnuts
6 Shallots
1 Garlic clove
75 g Butter
5 TABLESPOONS Olive oil
600 ml Vegetable broth
4 TABLESPOONS dry sherry
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1/4 collar Parsley
4 TABLESPOONS Whipped cream

Directions

1
Pour 500 ml of boiling water over dried mushrooms and soak in it for about 30 minutes. Clean, wash and chop the wild mushrooms finely, up to 50 g.
2
Peel shallots and garlic and dice finely. Heat butter and 1 tablespoon of oil, sauté shallots and garlic for about 5 minutes. Add chopped wild mushrooms, cover and cook over low heat for about 5 minutes.
3
Pour the soaked porcini mushrooms into a sieve, collecting the soaking water. Chop the porcini. Add the porcini, soaking water, broth and sherry to the pot. Bring to the boil and simmer for about 20 minutes.
4
In the meantime, cut the remaining mushrooms in half or in slices for garnishing. Heat 2 tablespoons of oil in a frying pan, sauté the mushrooms in it, put aside.
5
Finely puree the soup with a blender. Season to taste with salt and pepper. Wash parsley, shake dry, pluck off leaves and chop coarsely.
6
Arrange the soup, spread the mushrooms on top, sprinkle with cream and 2 tablespoons of oil and sprinkle with ground pepper and parsley.