Creamy mushroom soup

Creamy-mushroom-soup-7
A creamy and tasty soup that will warm you up from the inside on a cold winter’s day.

 

Difficulty: Easy

Time: 35 min. preparation time, 0 min. baking time

Nutrition: Calories ca 276 / Protein 8g / Carbohydr. 23g / Fat 17g

Ingredients (4 servings)

100 gdried mushrooms
600 mlwater (hot)
2shallots
1 clovegarlic
200 gbutton mushrooms
100 gporcini mushrooms
1.5 tbspbutter
400 mlvegetable stock
3egg yolks
200 mlheavy cream
20 gchives
0.5 tspnutmeg (grated)
1 tbsplemon juice
1 tspsugar
salt
pepper

Utensils

large saucepan, pan, hand blender, citrus press (optional), small bowl (heat-resistant), whisk, cooking spoon, cutting board, knife, fine grater (optional)

Wine Tip

Rivaner, dry, 2012
The very lightness of Rivaner makes it the perfect partner for this dish. The subtle hints of nutmeg in this white wine underscore the delicate mushroom flavor.

Step 1

Creamy mushroom soup

In a small, heat-resistant bowl, soak dried mushrooms in hot water for approx. 15 min. Finely chop shallots and garlic. Clean button and porcini mushrooms and cut into slices.

cutting board, knife, small bowl

100 g dried mushrooms / 600 ml hot water / 2 shallots / 1 clove garlic / 200 g button mushrooms / 100 g porcini mushrooms

Step 2

Creamy mushroom soup

Drain soaked mushrooms, make sure to keep the soaking liquid. In a saucepan, add two-thirds of the butter and sautée shallots and garlic until translucent. Add button mushrooms and dried mushrooms and continue sauteing for approx. 4 – 6min.

saucepan, cooking spoon

1 tbsp butter

Step 3

Creamy mushroom soup

Season with salt, pepper, and grated nutmeg.

fine grater

0.5 tsp grated nutmeg / salt / pepper

Step 4

Creamy mushroom soup

Pour in vegetable stock and most of the soaking liquid. Bring to a boil, turn down the heat, and let simmer for approx. 20 min. on low heat.

400 ml vegetable stock / 400 ml soaking liquid

Step 5

Creamy mushroom soup

Remove from heat and blend the soup with a hand blender.

hand blender

Step 6

Creamy mushroom soup

Whisk in heavy cream and egg yolks and season with lemon juice.

citrus press, whisk

200 ml heavy cream / 3 egg yolks / 1 tbsp lemon juice

Step 7

Creamy mushroom soup

Finely cut chives. In a frying pan, sauté porcini mushrooms in the remaining butter until cooked through. Add chives and season with salt and pepper. Transfer soup to a soup plate and add in porcini mushrooms. Serve with fresh bread.

frying pan, cooking spoon, cutting board, knife

20 g chives / 0.5 tbsp butter / salt / pepper