John Myers
Forest Mushroom Soup
The perfect forest mushroom soup recipe with a picture and simple step-by-step instructions.
- 400 g Forest mushrooms TK (Here: collected in autumn and frozen in stock
- 2 Onions approx. 150 g
- 25 g Small cubes of ham
- 1 tbsp Sunflower oil
- 1 liter Chicken broth (4 teaspoons instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 0,5 tsp Sambal oelek
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Sour cream
- 1 tbsp Cream cheese
- Sour cream
- Chive rolls freeze-dried
- Peel and halve the onions and cut into thin slices. Heat sunflower oil (1 tbsp) in a pan, fry the diced ham with the onion slices vigorously / stir-fry in them, add the frozen mushrooms and fry / stir-fry with them. Heat the chicken stock (1 liter) in a saucepan and add the contents of the pan. Season with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), sambal oelek (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and season everything for 5 – 6 minutes Simmer. Fold in the sour cream (1 tbsp) and cream cheese (1 tbsp) and serve the soup with a dollop of sour cream and sprinkled with chives.
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