Porcini Mushroom Soup

Ingredients

• 600 g fresh porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 30 g Butter
• 200 ml dry white wine
• 500 ml vegetable broth
• 1 handful fresh parsley
• 1 tbsp plant oil
• 150 ml Heavy Cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 4 slices walnut bread

Instructions

1. 1.

   Clean all but four of the porcini mushrooms and chop them finely. Peel and dice the shallot and garlic cloves. In a pot, heat the butter and sauté the diced shallot, garlic, and most of the mushrooms for 3-4 minutes.

2. 2.

   Deglaze with white wine and add the vegetable broth. Simmer over medium heat for 20-25 minutes.

3. 3.

   Wash the parsley, shake dry, pull leaves from stems, and finely chop.

4. 4.

   Halve the remaining porcini mushrooms and pan‑fry them in hot oil until golden brown on both sides. Remove and drain on paper towels.

5. 5.

   Using a hand blender, puree the soup to smooth consistency and stir in the heavy cream. Bring back to a boil, season with salt, pepper, and nutmeg, then whisk again with the hand blender for a silky texture.

6. 6.

   Serve the soup hot in warmed bowls, garnished with the pan‑fried mushrooms and parsley. Offer walnut bread or baguette on the side if desired.