Soul Food

Porcini Mushroom Soup

5
Average: 5 (2 votes)
(2 votes)
Porcini Mushroom Soup
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
Ingredients
600 grams
1
2
30 grams
200 milliliters
500 milliliters
1 teaspoon
freshly chopped Rosemary
1 teaspoon
freshly chopped Thyme
1 teaspoon
freshly chopped Oregano
150 grams
Pastry flour (for work surface)
1
1 tablespoon
2 tablespoons
150 milliliters
Whipping cream (at least 30% fat content)
1 tablespoon

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Clean mushrooms, set aside 2 pieces and chop the rest. Peel the shallot and garlic and chop finely.

2.

In a saucepan, heat the butter and sauté the shallot, garlic and mushrooms for 3-4 minutes. Deglaze with the wine and broth. Add the herbs and simmer for 20-25 minutes over medium heat.

3.

Meanwhile, roll out the puff pastry on a floured surface, cut into 2 cm thin strips and twist into spiral shapes. Brush with a little egg yolk and sprinkle with caraway seeds. Place the strips on a parchment-lined baking sheet and bake until golden in a preheated oven for 10-15 minutes.

4.

Cut the remaining 2 porcini mushrooms into slices and fry until golden brown on both sides in a hot pan with oil. Remove and drain on paper towels.

5.

Puree the soup well using an immersion blender and stir in the cream. Heat the soup, season with salt, pepper and nutmeg and puree again. Pour the soup into preheated soup bowls. Garnish with oregano leaves and fried mushroom slices. Serve each bowl with 1 puff pastry strip.