John Myers
Ingredients for 2 servings:
- 250 g mushrooms, fresh, brown
- 1 small onion(s)
- 20 g clarified butter
- 250 ml water, hot
- 200 ml Cremefine, 12%
- 1 tbsp, heaped chives
- n. B. Beef broth, granulated
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Warming soup on cold days
Sort the mushrooms and slice them. Tip: This goes very quickly with an egg slicer. Of course, you can also use white mushrooms, but the brown ones have a more intense flavor. Dice the onion very finely and cut the chives into small rings. Melt the clarified butter in a saucepan and sauté the diced onion until translucent. Add the sliced mushrooms, leaving a few slices for garnish. Braise the ingredients for 2-3 minutes at high heat (level 7 of 9 on an induction hob), then reduce the heat to level 4. Add hot water and bring to a boil. Season with pepper, salt, and granulated stock, and simmer the soup gently, partially covered, for about 10 minutes. Now add the Cremefine (or cream, of course), and heat the cream soup again to high, but do not let it boil. Divide the mushroom cream between two deep plates, garnish with fresh mushroom slices (I use 4-5 per plate) and chives. Serve very hot with white breadsticks.
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