Wild Mushroom Soup

Ingredients

• 400 g game meat (ham hock)
• 150 g Carrots
• 80 g parsley root
• 100 g leeks
• 2 thyme sprigs
• 5 juniper berries
• 1 bay leaf
• 1 clove of mace
• 8 peppercorns
• 1 crushed garlic clove
• 1 splash balsamic vinegar
• 5 egg whites
• 5 broken ice cubes
• 2 half-browned onion halves
• 4 l game stock
• Salt
• pepper (ground)
• 400 g chanterelles
• 250 g bacon (cut into small cubes)
• cooked game meat cut into small cubes (optional leftovers)
• 1 bunch fresh parsley (finely chopped)

Instructions

1. 1.

   Turn the game meat, carrots and parsley root through the coarse grater of a meat grinder. Wash the leeks, chop finely and add with the spices to the meat and vegetables. Add salt and balsamic vinegar and stir in the egg whites into the meat mixture.

2. 2.

   In a pot combine the clarified meat, ice cubes and onion halves. Pour in the game stock. Heat while stirring at the bottom with a spatula so the egg whites do not coagulate.

3. 3.

   When the broth boils, remove the spatula and break up the meat cake. Simmer on low for 30 to 40 minutes, then strain through a cloth into a second pot. Season with salt and pepper.

4. 4.

   Clean the chanterelles and quarter if desired. Fry the bacon in a pan and quickly brown the chanterelles in it. Add the chanterelles, bacon and game meat to the broth. Serve on plates sprinkled with parsley.