Creamy Forest Mushroom Soup

Ingredients

• 600 g fresh mixed forest mushrooms
• 2 shallots
• 2 tsp porcini mushroom powder
• 2 tbsp chopped parsley
• 4 tbsp clarified butter
• 800 ml rich beef broth (homemade or instant)
• 100 g Sour cream
• 150 g crème fraîche
• 4 egg yolks
• Salt
• Pepper (freshly ground)
• 2 tbsp chives

Instructions

1. 1.

   Clean the mushrooms and cut them into small pieces as needed. Peel and finely dice the shallots.

2. 2.

   Heat the clarified butter in a pot and sauté the mushrooms, shallots, and parsley for 3-4 minutes. Stir in the porcini mushroom powder, pour in the broth, bring to a boil, then simmer gently for about 10 minutes, seasoning with salt and pepper. Whisk together the sour cream, crème fraîche, and egg yolks, then stir into the soup.

3. 3.

   Reheat the soup without boiling to avoid curdling the egg yolks, adjust seasoning, and fold in the chives. Serve in preheated bowls.