Creamy Mushroom Soup with Bread Chips

For the bread chips, mix the flour, salt and sugar in a bowl and then crumble the yeast into it. Add water and knead everything until no more flour can be seen. Cover and let the dough rest for 2 hours.

Take out the dough and cut into two equal parts.

Shape each piece of dough into an approx. 40 cm long strand with your hands. Place on the baking sheet, dust with a little flour and leave covered until the oven has heated up to 210 degrees Celsius (convection).

Fill the vessel with water, place it on the bottom of the oven and push the baguette into the oven. Bake for about 25-30 minutes and then let the baguette cool on a wire rack.

For the bread chips, cut the baguette into as thin and large slices as possible. Brush with olive oil and place on a baking sheet with parchment paper. Cover this with another baking paper and weigh it down with another baking sheet so that the baguette slices do not bulge. Bake in the oven at 210 degrees Celsius (convection) for 5-15 minutes until crispy (not dark). The time in the oven depends heavily on the thickness of the baguette slices.

For the poultry stock, heat the oil in a saucepan and sweat the vegetables (leeks, celery, carrots, mushrooms) until colorless. Add the poultry bones, sweat and deglaze everything with the white wine. Add parsley, thyme sprig, onion and salt and pour in water. Let it simmer for about 1.5 hours, skimming it off occasionally.

Strain the finished stock and chill / freeze.

For the mushroom stock, sauté shallots, garlic, thyme and rosemary until colorless and deglaze with Madeira.

Then add the previously prepared poultry stock, salt and mushrooms and bring to the boil. Let the whole thing stand for 2 hours (lid on, stove off).

Pass the stock, reduce as much as you want and chill / freeze.

For the crème fraîche garnish, mix the crème fraîche, lemon, salt and pepper and season to taste. Put the mixture in a piping bag and chill.

For the mushroom cream soup, sweat the garlic, shallots, leek, porcini mushrooms and mushrooms in the butter and oil with a pinch of sugar and a pinch of salt until colorless. Add the thyme, rosemary, ground pepper, mushroom stock and water. Water / amount of stock: Until everything is covered. Let the whole thing simmer until everything is soft.

Then add the cream, bring to the boil and mix everything in a mixer for at least 5 minutes. Possibly pass the soup through a sieve. Add the porcini mushroom oil and season with salt.

For the fried mushrooms, fry the porcini mushrooms with thyme and rosemary in butter and oil until they are lightly colored. Deglaze with Madeira and let reduce. Season to taste with salt and chives.

To serve, garnish the creamy mushroom soup with chives and the crème fraîche. Drape the fried mushrooms on the bread chip and garnish with chives and the crème fraîche.