Light meals
Mushroom Cream Soup with Boletus Whipped Cream
ingredients
ingredients
- 0.5 kg champignons
- 1 onion
- 1 clove of garlic
- 0.1 l white wine
- 0.3 l vegetable stock
- 0.5 l cooking cream
- sprigs of parsley
- pinch of ground cumin
- a few wild mushrooms (trumpeters, porcini mushrooms...)
- 0.2 l whipped cream
- 1 teaspoon porcini mushroom powder
- 50 g butter
- olive oil
- salt and pepper
Make a lasting impression on your guests with a dish from our cookbook and demonstrate your culinary skills.
preparation
- Chop the onion and garlic. Also chop the mushrooms and, if necessary, rinse them well before cutting.
- Heat some olive oil in a pan, then cook the onion and garlic until they become glazed. Add the mushrooms and season with salt, pepper, and a sprinkling of cumin.
- When the mushrooms release liquid, pour in white wine and cook briefly.
- Add the stock and cooking cream and cook for about 20 minutes. Switch off the stove, add a little parsley and butter cubes and blend together using a hand mixer to create a creamy soup.
- Beat the whipped cream until frothy.
- Cut the wild mushrooms into strips and cook the trumpeters briefly in a pan. Porcini mushrooms can be added raw into the soup.
Serving
For the finishing touch, mix in a tablespoon of whipped cream and dust with porcini mushroom powder.
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