Polenta Mushroom Broth

Ingredients

• 2 carrots
• 200 g celery root
• 0.5 stalk leeks
• 1 onion
• 1 tbsp Olive Oil
• parsley
• 5 peppercorns
• 1 bay leaf
• 200 g fresh button mushrooms
• 300 g fresh porcini mushrooms
• 2 tbsp clarified butter
• 200 ml white wine
• Salt
• pepper (ground)
• 90 g polenta (cornmeal)
• 0.5 tsp Salt
• pepper (ground)
• freshly grated nutmeg
• 2 tbsp butter
• 1 egg
• fresh thyme (for garnish)

Instructions

1. 1.

   Clean, wash, peel and cut the carrots and celery root into large pieces. Clean the leeks, halve them lengthwise and wash. Peel and halve the onion. Heat olive oil in a pot and brown the onion from below. Add the vegetables and sauté briefly. Then pour in 900 ml cold water and add parsley, peppercorns and bay leaf. Cover and simmer for about 45 minutes.

2. 2.

   Clean the mushrooms with a damp kitchen towel, wipe them clean, and slice them.

3. 3.

   For the polenta dumplings bring 300 ml water to a boil in a small pot, stir in the polenta until it thickens, briefly boil, then reduce heat and let it thicken for 10-15 minutes. Season with salt, pepper and nutmeg, stir in butter and cool. Then whisk in the egg and let sit for 5 minutes.

4. 4.

   Bring salted water to a boil, dip two teaspoons into the water and cut small dumplings from the polenta mixture. Boil them in the salted water over low heat for about 5 minutes. Skim with a slotted spoon and keep warm covered with plastic wrap.

5. 5.

   Strain the broth through a sieve, discard the vegetables and season the broth with salt and pepper. Heat clarified butter in a pan and fry the mushrooms vigorously for 3 minutes. Deglaze with white wine and season with salt and pepper. Add the mushrooms to the broth and simmer for another 3 minutes. Ladle the soup into bowls, place the polenta dumplings on top and sprinkle with fresh thyme before serving.