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Creamy Porcini Mushroom Soup with Spicy Filler

5 from 2 votes
Cook Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Creamy boletus soup:

  • 350 g Fresh porcini mushrooms (here: collected yourself!)
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 2 tbsp Butter
  • 1 liter Chicken broth (4 teaspoons instant broth)
  • 1 cups Cooking cream 200 ml
  • 2 tbsp Crème fraîche with garden herbs
  • 1 tsp Rubbed thyme
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 0,5 Cup Sliced ​​parsley

Spicy filler:

  • 75 g Ham cubes
  • 200 g Boletus
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil

Serve:

  • Parsley for garnish

Instructions
 

Creamy boletus soup:

  • Clean / brush the stone mushrooms and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat the butter (2 tbsp) in a saucepan, fry the onion cubes with the garlic clove cubes in them, add the porcini mushrooms and fry them briefly as well. Deglaze / pour on the chicken broth (1 liter / 4 teaspoons instant broth). Let everything simmer / boil at a low temperature for approx. 10 - 12 minutes and carefully puree with the hand blender. Add / fold in the cooking cream (1 cup / 200 g) and crème fraîche with garden herbs (2 tbsp). Season with rubbed thyme (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Finally fold in the chopped parsley (½ cup).

Spicy filler:

  • Clean and dice the porcini mushrooms. Heat butter (1 tbsp) and sunflower oil (1 tbsp) in a pan, add the diced ham and then the cep mushroom cubes, fry everything vigorously / stir-fry and stir into the creamy cep mushroom soup.

Serve:

  • Serve creamy porcini mushroom soup garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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