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🍽️ Creamy Wild Mushroom Soup

416 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh mixed wild mushrooms
• 2 shallots
• 2 tsp porcini powder
• 2 tbsp chopped parsley
• 4 tbsp clarified butter
• 800 ml rich beef broth (homemade, or instant)
• 100 g sour cream
• 150 g crème fraîche
• 4 egg yolks
• salt
• pepper (from the mill)
• 2 tbsp chive rings

Instructions

1. 1. Thoroughly wash the mushrooms.
2. 2. Cut the mushrooms into small pieces.
3. 3. Peel the shallots.
4. 4. Dice the shallots finely.
5. 5. Heat ghee in a pot.
6. 6. Add the mushrooms, shallots, and parsley to the pot.
7. 7. Sauté the ingredients for 3 to 4 minutes.
8. 8. Stir in the porcini powder.
9. 9. Pour in the broth.
10. 10. Bring the soup to a boil.
11. 11. Simmer the soup on low heat for about 10 minutes.
12. 12. Season the soup with salt and pepper.
13. 13. Whisk together the sour cream, crème fraîche, and egg yolk in a separate bowl.
14. 14. Stir the cream mixture into the soup.
15. 15. Warm the soup again gently.
16. 16. Do not let the soup boil again.
17. 17. Taste the soup one last time.
18. 18. Stir in the chives.
19. 19. Serve the soup in pre-warmed bowls.

Nutrition per serving

• kcal: 416
• Protein: 13 g · Fett/Fat: 39 g · Carbs: 5 g