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Ingredients
Porcini Mushroom Soup
- Ingredients
- 600 grams fresh Porcini mushroom
- 1 shallot
- 2 garlic cloves
- 30 grams butter
- 200 milliliters dry white wine
- 500 milliliters Vegetable broth
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped oregano
- 150 grams Puff pastry dough
- Pastry flour (for work surface)
- 1 egg yolk
- 1 Tbsp Caraway
- 2 Tbsps olive oil
- 150 milliliters Whipped cream (at least 30% fat content)
- 1 Tbsp oregano
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.
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.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |