John Myers
Contents
show
Ingredients
Creamy porcini mushroom soup
- 2 Packs Porcini mushrooms, dried
- 500 ml Water, hot
- 2 small Onions
- 2 small Rama Culinesse
- 200 ml White wine to taste
- 2 Packs Alpro soy cuisine
- 8 tbsp Flour for binding
- 8 tbsp Water to bind with feel
- Season salt, gourmet pepper
- 200 g Landana (truffle with porcini mushrooms) cheese
Instructions
Creamy porcini mushroom soup
- Take the stone mushrooms out of the packaging and place in a bowl. Let the measured amount of water get hot and then pour it into the bowl, let it soak for about 30 minutes.
- Peel the onions, cut in half and put them in a lightning chopper. Take a saucepan and let the culinesse get hot. Sauté finely chopped onions in it until translucent. Deglaze with white wine and bring to the boil. Add the porcini mushrooms, the soaking water and the Alpro Soja Cuisine.
- Stir the whole thing, switch it down and let it simmer for about 10 minutes. Then stir in the flour with the water so that there are no lumps in it, stir in and allow to thicken. Season with salt and gourmet pepper, season to taste.
- Just before serving, add a hand blender and puree. Then place in soup bowls or deep plates. Pick the cheese apart and distribute it in the cups. Serve immediately afterwards!
