🍽️ Creamy Porcini Mushroom Soup with Milky Foam

Name: Creamy Porcini Mushroom Soup with Milky Foam
Total time: 30 min
Yield: 4 servings
Ingredients: 600 ml vegetable broth; 10 g dried porcini mushrooms (to taste); 200 g fresh porcini mushrooms; 1 red onion; 1 clove garlic; 2 tbsp rapeseed oil; salt; pepper (from the mill); 1 tsp chopped parsley; parsley (for garnish); 50 ml whipping cream (min. 30% fat content); 50 g strudel pastry (ready-made product); oil (for frying); 8 tbsp milk foam; cayenne pepper (for sprinkling)

249 kcal · 30 min · 4 servings

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Ingredients

600 ml vegetable broth
10 g dried porcini mushrooms (to taste)
200 g fresh porcini mushrooms
1 red onion
1 clove garlic
2 tbsp rapeseed oil
salt
pepper (from the mill)
1 tsp chopped parsley
parsley (for garnish)
50 ml whipping cream (min. 30% fat content)
50 g strudel pastry (ready-made product)
oil (for frying)
8 tbsp milk foam
cayenne pepper (for sprinkling)

Instructions

1. Heat about 150 milliliters of vegetable or meat broth in a small pot.
2. Rinse the dried porcini mushrooms briefly under cold water.
3. Place the rinsed mushrooms in the hot broth and let them soak for 1 hour.
4. Wash the fresh porcini mushrooms and remove any dirt.
5. Cut the fresh mushrooms into small pieces depending on their size.
6. Peel the onions and the garlic.
7. Dice the onions and garlic very finely.
8. Heat oil in a large pot.
9. Add the onions and garlic to the hot oil.
10. Sauté the vegetables until translucent and soft.
11. Drain the soaked mushrooms.
12. Catch the mushroom broth in a separate container.
13. Add the fresh porcini mushrooms to the onions in the pot.
14. Fry the mushrooms briefly.
15. Season the mushroom mixture with salt and pepper to taste.
16. Take 4 tablespoons of the mushroom mixture out of the pot.
17. Mix this portion with fresh parsley.
18. Keep the mushroom-parsley mixture warm.
19. Puree the rest of the mushrooms and broth into a smooth soup.
20. Froth the milk until a dense foam forms.
21. Distribute the hot mushroom soup into individual glasses.
22. Carefully place the milk foam on top of the soup.
23. Sprinkle a little cayenne pepper over the foam.
24. Garnish the soup with fresh parsley leaves.
25. Arrange the reserved mushrooms on pastry sheets.
26. Place the mushroom pastries next to the soup glasses on the plate.

Nutrition per serving

kcal: 249
Protein: 6 g · Fett/Fat: 20 g · Carbs: 12 g