Wild Mushroom Soup
- 10 grams dried Porcini mushroom (to taste)
- 200 grams fresh Porcini mushroom
- 1 Red onion
- 1 garlic
- 2 tablespoons Canola oil
- freshly ground peppers
- 1 teaspoon chopped parsley
- parsley (for garnish)
- 50 milliliters Whipped cream
- 50 grams Phyllo dough (store bought)
- vegetable oil
- 8 tablespoons
- cayenne pepper
Heat approximately 150 ml of broth. Rinse dried porcini mushrooms in cold water and soak in hot broth for 1 hour. Rinse and dice fresh porcini mushrooms. Peel and mince onion and garlic. Heat oil in a saucepan and sauté onion and garlic until soft. Drain the soaked porcini, reserving water. Add fresh porcini mushrooms to pan. Season with salt and pepper. Take 4 tablespoons of the mushroom mixture and mix with parsley and keep warm. Add soaked mushrooms to pan, fry briefly, deglaze with the remaining broth and porcini broth and season with salt and pepper. Simmer for 10-15 minutes, then puree. Stir in cream and season to taste.
Cut phyllo dough into 4 pieces and fry until golden brown in hot cooking oil.
Pour the soup into glasses. Top soup with milk froth, season with cayenne pepper and garnish with parsley leaves. Arrange reserved mushroom mixture on a plate next to soup.