Red wine cappuccino

Ingredients for 4 servings:

• 7 g porcini mushrooms, dried
• 125 ml water
• 2 shallots
• 1 tbsp butter
• 2 tsp flour
• 500 ml beef broth, very strong
• 150 ml red wine
• 1 tbsp sherry
• 1 pinch(s) thyme
• salt and pepper
• Nutmeg, freshly grated
• ½ cup cream
• 1 tbsp sherry

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

aromatic beef soup with porcini mushrooms and red wine

Lightly chop the dried porcini mushrooms and soak them in water for about 20 minutes. Finely dice the shallots and fry them in butter until golden brown, then dust with flour and let them turn light brown. Pour the soaking water, beef broth, and wine over the mushrooms. Add a little thyme, salt, and pepper, and simmer for 10 minutes. Season with sherry and nutmeg. Whip the cream until stiff peaks form and stir in the sherry. This will soften the cream a little. Ladle the soup into glass bowls and top with the cream and a little nutmeg. This aromatic soup relies heavily on the beef broth; it needs to be very rich and flavorful. Game broth is also excellent.