Porcini Mushroom Soup with balsamic Foam Topping

Briefly clean the dried porcini mushrooms, put them in a bowl and add enough warm water to just cover them, then soak for 15 minutes. Turn the mushrooms every now and then. Then squeeze the mushrooms well and pour the water through a fine sieve with crepe and collect. Then cut the mushrooms very finely.

In the meantime, finely chop the thyme needles. Peel and finely dice the onion and garlic. Grate the lime.

For the balsamic cream we take a bottle of quince and pear vinegar, 750 ml, and let it reduce to approx. 100 ml in a saucepan. (You can use the cream for many other delicious things, ideally fill it in a spray bottle and sprinkle it on salad)

Heat 1 tablespoons of butter and lightly sweat the mushrooms along with the onions, the garlic cubes and the tymian needles. Rub some lime zest over it and then deglaze with the Madeira.

Now add the stock and the cream and let everything simmer gently for about 10 minutes, stirring occasionally. Then puree everything very finely. Finally, work in some ice-cold butter with the hand blender and season to taste with salt and pepper.

In the meantime, heat the milk with the balsamic cream and froth up well with the hand blender.

Now fill the hot soup into a soup cup and drizzle with the "milk foam" ..... enjoy your meal .....

I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.

Somehow the technology didn't play along with me today, unfortunately some pictures are on the side, no matter what I do .... I'm sorry.