Clear Porcini Mushroom Soup

Ingredients

• 400 g fresh porcini mushrooms
• 1 Shallot
• 2 tsp oil
• 15 g dried porcini mushrooms
• 1 l water
• 1 bundle flat-leaf parsley
• Salt
• freshly ground pepper
• 1 Garlic clove
• 1 tbsp butter

Instructions

1. 1.

   Clean and trim the porcini mushrooms. Peel and finely dice the shallot. Heat the oil in a pot. Sauté the shallot, mushroom pieces, and dried porcini briefly. Rinse the parsley, shake dry, and add half of it. Pour in water and let simmer gently for 15 minutes.

2. 2.

   Slice the porcini into rounds. Peel and halve the garlic. Melt butter. Fry the sliced mushrooms in the butter for 5 minutes, adding the garlic until lightly browned.

3. 3.

   Finely chop the remaining parsley leaves. Strain the broth through a fine sieve. Season with salt and pepper. Bring to a boil once more. Distribute the mushrooms onto deep bowls, pour hot broth over them, and sprinkle with chopped parsley.