Creamy mushroom soup
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 276 / Protein 8g / Carbohydr. 23g / Fat 17g
Ingredients (4 servings)
|100 g||dried mushrooms|
|600 ml||water (hot)|
|200 g||button mushrooms|
|100 g||porcini mushrooms|
|400 ml||vegetable stock|
|200 ml||heavy cream|
|0.5 tsp||nutmeg (grated)|
|1 tbsp||lemon juice|
large saucepan, pan, hand blender, citrus press (optional), small bowl (heat-resistant), whisk, cooking spoon, cutting board, knife, fine grater (optional)
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.
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.
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.
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