John Myers
Noble Mushroom Soup
The perfect noble mushroom soup recipe with a picture and simple step-by-step instructions.
- 10 g Dried porcini mushrooms
- 250 ml Lukewarm water
- 30 g Branded butter
- 1 small Diced onion
- 50 g Chestnuts – mushrooms
- 1 tablespoon Flour
- 500 ml Chicken broth
- White milled pepper
- Salt
- 1 bunch Chopped parsley
- 10 g Branded butter
- 2 small Freshly sliced porcini mushrooms
- 100 ml Cream
- Crumble the dried porcini mushrooms a little and let them swell in lukewarm water for 15 minutes, stirring occasionally.
- Melt the butter in a saucepan, then sauté the onion cubes with the finely chopped chestnuts until translucent, dust with flour and sweat for about 2 minutes, stirring constantly. Now gradually (and with constant stirring) pour in the porcini mushroom water with the crumbled mushrooms and the chicken broth.
- Season with pepper, salt and half of the chopped parsley, bring to the boil and then simmer gently over a mild heat for about 7 to 8 minutes, stirring every now and then so that nothing sticks.
- During this time, fry 10 g butter in a small pan and fry the porcini mushroom slices, placed side by side, until they start to brown appetizingly at the edge.
- Refine the fine mushroom soup with the cream and stir in the rest of the parsley (except for a pinch of it for garnish). Season again to taste and ladle onto a plate. Serve topped with the golden yellow fried porcini mushrooms and a pinch of freshly chopped parsley.
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