John Myers
Contents
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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.
