in Soup Recipes

Porcini mushroom foam soup

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Ingredients for 2 servings:

  • 1 shallot(s)
  • 1 handful of porcini mushrooms, dried
  • 1 garlic clove(s)
  • ½ cup whipped cream
  • 1 shot of vermouth, Noilly Prat
  • 500 ml milk
  • pepper
  • Salt
  • butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Soak the porcini mushrooms. Chop the shallot and garlic and sauté in butter until translucent. Squeeze the porcini mushrooms and chop finely, add them, season with salt and pepper, and let them cook briefly. Then deglaze with Noilly Prat and add the cream. Simmer briefly, then puree finely. Heat the milk until frothed, add to the soup, stir, and you’re done.

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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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