Mushroom soup
I had already announced that I wanted to try out a few more recipes for mushroom soups with the dried mushrooms ... here is the first one that I successfully tested on vacation.
Ingredients
25 g dried mushrooms
200 ml boiling water
50 g butter
1 tsp lemon juice
3 Tbsp flour
1 liter of meat broth
1 egg yolk
2 Tbsp whipping cream
Salt
pepper
Preparation
Pour the boiling water over the dried mushrooms in a pot or bowl and let them steep for about half an hour. Then take the mushrooms out of the water, set the water aside (you will still need it!) and drain the mushrooms well.
Then melt the butter in a large pot, add the mushrooms and lemon juice and let everything cook for about 5 minutes.
Remove the mushrooms from the pot and set aside.
Mix the butter with the flour, pour in the meat broth in portions and stir thoroughly again and again.
Add the mushroom water and then let the mixture cook for about 5 minutes.
Mix the egg yolks with the whipping cream and add them to the soup.
Season the soup with salt and pepper.
Pour the soup into soup plates or bowls, add the mushrooms and serve immediately.
[Translated from here.]
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