John Myers
Soups: Creamy Forest Mushroom Soup
The perfect soups: creamy forest mushroom soup recipe with a picture and simple step-by-step instructions.
- 300 g Forest mushrooms, cleaned *
- 1 piece Onion
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Butter
- 150 ml Water
- 1 tablespoon Grained vegetable broth *
- 1 tablespoon Dried forest mushrooms *
- 0,5 teaspoon Pepper
- 1 pinch Sugar
- 100 ml Cream
- ….Außerdem
- Potato croutons *
- Chopped parsley
- Peel and dice the onion. Heat the oil and butter in a pan. Fry the cleaned and finely sliced forest mushrooms together with the onions and let the liquid evaporate while stirring.
- Put half of the mushrooms in a saucepan, pour in water, add the dried forest mushrooms (chestnuts) that I have ground beforehand, granulated vegetable stock and pepper and simmer for about 5 minutes. Then puree.
- Finally add the remaining fried mushrooms and the cream and season to taste.
- Arrange with potato croutons and chopped fresh parsley in preheated plates and serve immediately.
- * Forest mushrooms: chestnut boletus; Xerocomellus; Krause mother hen, Kiefernreizker, link to vegetable broth: Spice mixes: Grained vegetable broth reloaded – easy to make yourself, * Potato croutons are made from leftover baked potatoes that have been cut into cubes and then fried.
- Tip: Of course you can also make this soup very well with cultivated mushrooms, i.e. mushrooms, shiitake; Make king oyster mushrooms or oyster mushrooms. It then doesn’t taste like the forest.
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