John Myers
Cream of Porcini Mushroom Soup with Brown Bread Croutons
The perfect cream of porcini mushroom soup with brown bread croutons recipe with a picture and simple step-by-step instructions.
- 30 g Butter
- 0,25 kg Porcini mushrooms fresh
- 1 Handful Dried porcini mushrooms
- 4 Shallots
- Tomato paste
- Grated lemon peel
- Ground caraway
- 0,25 liter Whipped cream
- 0,125 liter White wine
- 2 liter Fund
- 1 Potato
- 2 Black bread slices
- Parsley crispy fresh
- Cut the shallots, the fresh porcini mushrooms and the potato into small pieces.
- Heat the butter in a saucepan and sweat the onions in it. Add a little tomato paste, then sweat the fresh mushrooms, the dried porcini mushrooms (including the water in which they were previously soaked) and the potatoes.
- Add the lemon peel, season with ground caraway seeds and then pour the stock on top. Then let it simmer for about 30 minutes.
- Finally, refine the soup with whipped cream and puree it finely with a blender.
- For the garnish, cut the black bread into small pieces and toast in olive oil until crispy.
- Fry the curly parsley in oil and briefly toss the fresh porcini mushrooms in oil. Add this to the soup at the end.
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