John Myers
Alloyed Mushroom Soup
The perfect alloyed mushroom soup recipe with a picture and simple step-by-step instructions.
- 30 gr Dried porcini mushrooms
- 200 g Chanterelles
- 3 Discs Toast
- 150 ml Milk
- Butter, about 60 gr.
- 10 piece Juniper berries
- 2 tbsp Rye flour
- 2 Glasses Veal stock, a 440 ml
- Salt
- Black pepper from the mill
- Nutmeg
- Cinammon
- 2 piece Egg yolk
- 4 tbsp Cream
- 4 tbsp Chives
- Soak the dried mushrooms in enough lukewarm water to cover them. Let rest for 20 minutes. Then fish out the porcini mushrooms with a skimmer and dispose of them (I only used them today for the taste of the broth) Pour off the liquid over a coffee filter and collect it. Clean and chop the chanterelles.
- Remove the crust from the toast and cut into small pieces. Heat the milk and pour over the toast cubes.
- Mash the juniper berries a little. Heat half of the butter in and briefly toast the juniper berries in it and then switch off the stove and let it steep for about 10 minutes, then fish out the juniper berries and dispose of them. Fry the chanterelles well in the butter.
- In the meantime, use the remaining butter with the rye flour to make a light burn in another saucepan. Then add the veal stock and the soaking water and bring to the boil briefly. Now stir in the soaked toast and let everything simmer on a low flame for 5 minutes. Then puree finely and then add the fried mushrooms.
- Add salt, pepper, nutmeg and cinnamon to taste and remove the pot from the stove and let it cool down a little. While the soup is cooling down a bit, finely chop some chives for the garnish.
- Mix the egg yolks with the cream well and use them to bind (alloy) the soup.
- Put the soup immediately in a soup cup, garnish with a little chives and serve ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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