John Myers
Mushroom and Boletus Soup
The perfect mushroom and boletus soup recipe with a picture and simple step-by-step instructions.
- 250 g Fresh mushrooms
- 100 g Fresh boletus mushrooms
- 1 medium sized Onion
- 1,5 tbsp Oil
- 500 ml Vegetable broth
- 125 ml Whipped cream
- 30 g Freshly grated Parmesan
- 125 g Cream sour cream
- 3 Discs Toast
- Cayenne powder
- Salt and pepper
- 1 pinch Sugar
- 0,25 bunch Finely chopped parsley
- Clean, clean and quarter the pignons. Clean the porcini mushrooms, remove the sponge and cut the porcini mushrooms into small pieces. Peel the onion and cut into large cubes.
- Heat the oil in a saucepan, sauté the onions. Add the mushrooms and fry for about 2 minutes. In the last minute, add the porcini mushrooms and fry them with them.
- Deglaze with the vegetable stock and stir in the cream, bring to the boil and simmer over a medium heat for about 20 minutes.
- In the meantime, grate the cheese finely and toast the bread. Brush the slices of toast with sour cream and sprinkle with the cheese and cayenne pepper. Grease a baking sheet. Place toast slices on top, under the grill (electric stove: 250 ° C) .approx. Baked for 4 minutes, remove and cut into sticks.
- Season the soup with salt, pepper and sugar. Add the parsley. Pour the soup into cups and serve with the toasters. Serve sprinkled with parsley.
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