John Myers
Contents
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Ingredients
for garnish
- 25 g Dried porcini mushrooms
- 1 Carrot, about 50 g
- 1 Celery, about 50 gr
- 1 Kohlrabi, about 50 gr
- 1 Leek
- Black pepper from the mill
- Salt
- Nutmeg
- 1 slice Toast
- 1 slice Butter
- 1 slice Grana Padano, freshly grated
- 1 slice Chives
- 1 Mushrooms brown
Instructions
- Put the dried porcini mushrooms in the pot, cover with lukewarm water and let it steep for 15 minutes. Take out the boletus with a slotted spoon and pour the soaking water through a paper filter and collect it.
- In the meantime, clean the vegetables and cut into very thin slices / jullienne and set aside. Finely chop the chives and prepare them. Finely chop the mushrooms.
- Heat the chicken broth and the mushroom water, add the pieces of vegetables and mushrooms and bring the whole thing to the boil, turn down the heat and keep simmering until the vegetables are soft, they should still have a bit of bite. Finally, season to taste with pepper, nutmeg and a little salt.
- In the meantime, cut the white bread into approx 2x 2 cm squares and toast them on both sides in a little butter in a pan. When one side is roasted, rub some freshly grated Grana Padano on it and let it melt. Degrease on crepe.
- Cut the mushrooms into thin strips and fry on both sides in a little butter, degrease a little on crepe.
- Put the soup in a soup tureen and garnish with the mushroom slices and some chives, served with the cheese croutons ..... 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, because I only cook with water. The soup connoisseur thanks you in advance.
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 2.2gProtein: 1.8gFat: 0.3g
