John Myers
Contents
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Ingredients
For the mushroom cappuccino:
- 20 g Dried porcini mushrooms
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 150 g Potatoes
- 500 g Mixed fresh mushrooms
- 4 tbsp Olive oil
- 100 ml Apple juice
- 800 ml Vegetable broth
- 250 g Cream
- 1 tbsp Lemon juice
- 1 tbsp Soy sauce
- Milk
Parmesan and parsley crisp:
- 200 g Parmesan
- Parsley stalks
Walnut bread:
- 500 g Wheat flour
- 20 g Yeast
- 50 g Walnuts
- 2 tbsp Olive oil
- 2 tsp Salt
Instructions
Forest mushroom cappuccino:
- For the forest mushroom cappuccino, pour 200 ml of hot water over the dried porcini mushrooms and soak in it for about 10 minutes.
- Finely dice the onions and garlic, peel the potatoes and cut into small pieces. Then cut 400 g of the fresh mushrooms into large pieces.
- Pass the porcini mushrooms through a coffee filter, collecting the brew. Then pat the mushrooms dry.
- Heat 2 tablespoons of olive oil in a saucepan, then sauté the onions and garlic briefly. Add the potatoes and fresh mushrooms, cook for another 2 minutes.
- Now season with salt and add the apple juice. Let the mixture simmer vigorously for 1-2 minutes.
- Then add the stock, the soaked porcini mushrooms and the mushroom stock and simmer with the lid closed over a medium heat for 20 minutes.
- For the decoration, cut the remaining mushrooms into beautiful slices, fry them in the remaining olive oil until golden brown and season with salt and pepper.
- Finally add the cream to the soup, puree the whole thing and season with salt, pepper, the lemon juice and the soy sauce.
- For the froth, froth some milk with a milk frother. Decorate the soup with the milk foam and the mushroom slices.
Parmesan and parsley crisp:
- For the Parmesan and parsley crisp, chop a few stalks of parsley (if you like) and mix with the Parmesan.
- Then lay out the desired shape with the mixture on a baking sheet lined with baking paper and bake in the preheated oven at approx. 200 ° C for 8-10 minutes until the whole thing has turned golden brown. Let the chips cool down and serve with the soup.
Walnut bread:
- For the walnut bread, stir the yeast with 300 ml of lukewarm water and dissolve it. Put in a bowl with the flour.
- Chop the walnuts and add them to the flour mixture with the olive oil and salt.
- Knead the whole thing vigorously and then cover it and let it rest for 2 hours. Then form 2 loaves of bread from it, place on a baking sheet and let rest for another 30 minutes.
- Finally bake in the preheated oven at 200 ° C for about 25 minutes, brushing vigorously with water again and again.
Nutrition
Serving: 100gCalories: 233kcalCarbohydrates: 18.3gProtein: 6.3gFat: 15.1g
