Porcini mushroom and walnut soup

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 150 g porcini mushrooms, frozen or fresh
• 2 onions
• 1 garlic clove(s)
• 100 g walnut kernels
• 100 g whipped cream
• 2 tbsp butter
• 1 tsp flour
• 600 ml chicken stock or veal stock
• 100 g mushrooms
• 2 tbsp olive oil
• salt and pepper
• e.g. chopped parsley for garnishing
• n. B. Walnut kernels, chopped, for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

elegant starter

Soak the dried porcini mushrooms in 150 ml of hot water for at least 30 minutes. Thaw frozen porcini mushrooms. Finely dice the onions and garlic. Drain the soaked mushrooms and reserve the soaking water. Finely chop the soaked mushrooms. Purée the walnuts and cream in a food processor until smooth. Heat the butter in a saucepan and sauté the onions, garlic, and soaked and thawed or fresh porcini mushrooms. Sprinkle the flour over the mushrooms and stir in. Deglaze with the stock and soaking water. Simmer the soup for about 5 minutes until thickened. Trim and slice the mushrooms. Fry them in a pan with a little oil, season with salt and pepper. Add the walnut cream to the soup, purée, and season with salt and pepper. To serve, ladle the soup into bowls, arrange the fried mushroom slices on top and garnish with parsley and chopped walnuts.