Baked mushroom soup with ciabattini

Ingredients for 2 servings:

• 150 g Shimeji mushrooms, white-headed
• 4 medium-sized shiitake mushrooms, dried
• 100 g water
• 1 m.-large vegetable onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 2 tbsp extra virgin olive oil
• 150 g creamy coconut milk (24% fat)
• 150 g coconut water (Asian shop, drinks)
• 8 g chicken broth (strong bouillon)
• 1 tsp, levelled black pepper from the mill
• 1 tsp, leveled nutmeg, freshly grated
• 1 pinch of cardamom powder
• 2 tbsp Madeira
• 2 tbsp celery leaves, fresh or frozen
• 1 ciabatta roll, fresh
• 4 slices of nutty Emmental cheese
• 2 slices of mountain cheese
• 6 slices of fresh ciabatta bread
• 2 pinches of dried tomatoes, coarsely grated

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 7 minutes

An exotic specialty based on onions, mushrooms, and coconut milk. Recipe from Lombok, Indonesia.

Bring the water to a boil, dissolve 2 g of the chicken stock in it, and let the shiitake mushrooms soak for 40 minutes. Squeeze out the cooled water and use it for the soup. Cut the mushroom caps into small cubes and set aside. Discard the tough stems. Meanwhile, remove the bottom part of the shimeji mushrooms, substrate + mycelium. Separate the mushrooms and clean them with a brush if necessary. Trim the long stems, halve them crosswise, and use with the caps. Trim both ends of the onion, halve lengthwise, peel, and chop into small pieces. Trim both ends of the garlic cloves, peel, and chop into small pieces. Wash the fresh celery, pick off the leaves, chop the required amount, and set aside. Use frozen goods immediately. Halve 1 ciabatta bread lengthwise and brown on both sides in a toaster or pan. Top with the Emmental and mountain cheese. Preheat an oven with a grill. Heat the olive oil in a casserole dish, add the chopped onion and garlic, and sauté until translucent. Add the mushrooms and sauté for 3 minutes over medium heat. Deglaze with the mushroom and coconut water and add the remaining chicken stock. Simmer with the lid on for 5 minutes. Mix the coconut milk with pepper, nutmeg, cardamom powder, and Madeira wine and stir into the soup along with the celery leaves. Bring to a boil briefly, then ladle into serving bowls. Top with the bread and grill in the oven until the cheese has melted. Remove from the oven, garnish, and serve hot with warm ciabatta slices.