Mushroom foam soup

Ingredients for 2 servings:

• a little powdered sugar
• 50 g butter
• 1 shallot(s), finely chopped
• 1 garlic clove(s)
• 500 g mushrooms or wild mushrooms, cleaned
• 125 ml white wine
• 250 ml chicken broth or vegetable broth
• 250 ml cream
• n. B. Thyme leaves
• 1 tbsp parsley, finely chopped
• a little cayenne pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Melt a touch of powdered sugar in a saucepan and add butter. Toss a small, finely chopped shallot and one whole garlic clove in hot butter. Reserve one mushroom per person, then add the remaining mushrooms to the shallot and sauté briefly. Deglaze with white wine, pour in the stock and cream, and simmer for 10 minutes. Add a few fresh thyme leaves and a tablespoon of finely chopped parsley. Remove the garlic clove, then puree the soup until fluffy. Slice the reserved mushrooms and brown briefly in butter. Season the soup with a touch of cayenne pepper and ladle into soup bowls. Garnish with the roasted mushrooms and a sprig of parsley. Tip: This soup is especially delicious with chanterelles or porcini mushrooms. The quantities given are sufficient for four people if served as a small starter. Otherwise, it only serves two people.