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Porcini mushroom soup with parmesan crisps
20 m active | 1 h 2 m total
Nutrition facts per serving:
  • Energy in kcal about 432
  • Fat about 38g
  • Carbohydrates about 9g
  • Protein about 13g
This is needed
This is needed for 4 people
To soften the mushrooms
  • 3 dl water
  • 30 g dried porcini mushrooms
Porcini oil
  • 10 g dried porcini mushrooms
  • 1 dl olive oil
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, squeezed
  • 3 sprigs thyme
  • 100 g mealy potatoes, peeled, chopped
  • 5 dl beef bouillon
  • 2 dl sour single cream
  • 0.5 tsp pepper
Parmesan and cured ham crisps
  • 50 g Parmesan, grated
  • 40 g cured ham, finely chopped
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And that's how it's done
And that's how it's done
To soften the mushrooms
Soften the mushrooms in water for approx. 15 mins. Drain the porcini, retaining the mushroom water.
Porcini oil
Finely grind the porcini mushrooms using a food processor or mortar and pestle. Heat the oil and porcini powder in a small pan, remove the pan from the heat, leave to cool.
Heat the oil in a pan. Sauté the shallot, garlic and thyme for approx. 3 mins. Add the potatoes and drained mushrooms, cook briefly. Pour in the stock and mushroom water, bring to the boil, reduce the heat, simmer for approx. 20 mins. Remove the thyme, add the sour single cream, puree until smooth. Season the soup, heat through.
Parmesan and cured ham crisps
Mix the cheese with the cured ham, make thin circles (each approx. 6 cm in diameter) on a baking tray lined with baking paper.
To bake
Approx. 7 mins. in the centre of an oven preheated to 200°C. Remove, plate up the soup, drizzle with the porcini oil, serve with the parmesan crisps.