Porcini Mushroom Soup

Ingredients

• 600 g fresh porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 30 g Butter
• 50 ml white wine vinegar
• 650 ml vegetable broth
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped oregano
• 150 g whole wheat puff pastry
• 25 g spelt whole wheat flour (for the work surface)
• 1 egg yolk
• 1 tbsp caraway seeds
• 2 tbsp olive oil (20 ml)
• 150 ml whipping cream
• 1 tbsp oregano

Instructions

1. 1.

   Clean all but two porcini mushrooms and cut them into small pieces. Peel and finely dice the shallot and garlic. In a pot, heat the butter. Sauté the shallot, garlic, and mushrooms over medium heat for 3–4 minutes. Deglaze with vinegar and broth. Add herbs and simmer over medium heat for 20–25 minutes.

2. 2.

   Meanwhile, roll out the puff pastry on a floured surface, cut into 2 cm wide strips, and twist them spirally. Brush with egg yolk and sprinkle with caraway seeds. Place the sticks on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 10–15 minutes until golden.

3. 3.

   Slice the remaining porcini mushrooms. Heat oil in a pan over medium heat and brown the mushrooms on both sides for about 3 minutes. Remove and drain on paper towels.

4. 4.

   Using an immersion blender, puree the soup finely, stir in the cream, and bring to a boil. Season with salt, pepper, and nutmeg, then blend again to froth. Ladle the soup into bowls, garnish with oregano flakes, and serve with the browned mushroom slices and a puff pastry stick.