Wild Mushroom Soup

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Wild Mushroom Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
4
Ingredients
10 grams dried Porcini mushroom (to taste)
200 grams fresh Porcini mushroom
1 Red onion
1 garlic
2 tablespoons Canola oil
salt
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

Preparation steps

1.

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.

2.

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.