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

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

Season with salt, pepper, and grated nutmeg.

fine grater

0.5 tsp grated nutmeg / salt / pepper

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

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

hand blender

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

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