Porcini Mushroom Soup with Milk Foam
Porcini mushroom soup with milk foam is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 ml Vegetable Broth
- 10 g dried porcini mushrooms (to taste)
- 200 g fresh porcini mushrooms
- 1 Red Onion
- 1 Garlic clove
- 2 tbsp Rapeseed oil
- Salt
- ground pepper
- 1 tsp chopped parsley
- parsley for garnish
- 50 ml heavy cream (min. 30% fat)
- 50 g puff pastry (ready-made)
- oil for frying
- 8 tbsp milk foam
- cayenne pepper for sprinkling
Instructions
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1.
Heat about 150 ml broth. Rinse the dried porcini mushrooms cold and soak them in hot broth for 1 hour. Clean the fresh porcini mushrooms and cut them into small pieces according to size. Peel and finely dice the onion and garlic. Heat oil in a pot and sauté the onion with garlic until translucent. Drain the soaked porcini, catching the broth. Add the fresh porcini to the onions and brown. Season with salt and pepper. Take 4 tbsp of the mushroom mixture, mix with parsley, and keep warm. Add the soaked mushrooms to the pan, briefly fry, deglaze with remaining broth and mushroom stock, season again. Simmer for 10-15 minutes then puree. Stir in cream and adjust seasoning. Cut puff pastry into 4 pieces and deep-fry in hot oil until golden brown.
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2.
Distribute soup into glasses. Spoon milk foam over the soup, sprinkle with cayenne pepper, and garnish with parsley leaves. Arrange the reserved mushrooms on the pastry sheets and place beside the glasses.
