in Germany, Soup Recipes

Porcini mushroom broth with vegetable julienne

updated

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Ingredients for 4 servings:

  • 30 g porcini mushrooms, dried
  • 100 ml Sherry, dry
  • 800 ml wild mushroom stock
  • 1 bunch of soup vegetables
  • some butter
  • salt and pepper
  • Parsley, chopped, or chervil

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 55 minutes

Soak the porcini mushrooms in the sherry for about 3 hours. Then, simmer the unjuiced mushrooms in some of the mushroom stock for about 1/2 hour. Meanwhile, trim the soup vegetables and cut them into very fine strips. Sauté them in the butter and deglaze with the remaining wild mushroom stock. Add the porcini mushrooms and the cooking liquid and season to taste. Simmer gently until the vegetables are tender (3-5 minutes at most). Serve in deep soup bowls and sprinkle with the desired herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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