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Cream of Wild Mushroom Soup
Bavarian recipe
Ingredients
| 500 g | wild mushrooms, e.g. chanterelles, cèpes, sheathed woodtuft, black trumpet |
| 1 | onion |
| 1/2 bunch(es) | parsley |
| 1/2 | lemon |
| 50 g | butter |
| 1 tbsp | flour |
| 1 l | vegetable stock |
| 100 ml | single cream |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a
Most important rule: If you hunt for the mushrooms yourself, you have to be hundred per cent sure that they are edible. Discard all questionable ones!
Clean the mushrooms, but don't wash. Cut off dirty spots. Finely chop the mushrooms, just chanterelles and black trumpets may stay in larger chunks, they don't become fungous.
Finely chop the onion and sauté in the butter until lucent. Add the mushrooms and cook over high heat until the developed liquid has evaporated. Dust with flour and cook stirring for a minute. Add the stock and bring to a boil, stirring constantly. Season with salt and pepper and cook over low heat for 15 minutes.
Add the cream, bring to the boil again, then take from heat. Season to taste with salt, pepper, lemon juice and finely grated lemon rind.
Ladle into soup bowls, garnish with finely chopped parsley and serve with farmhouse bread.
Clean the mushrooms, but don't wash. Cut off dirty spots. Finely chop the mushrooms, just chanterelles and black trumpets may stay in larger chunks, they don't become fungous.
Finely chop the onion and sauté in the butter until lucent. Add the mushrooms and cook over high heat until the developed liquid has evaporated. Dust with flour and cook stirring for a minute. Add the stock and bring to a boil, stirring constantly. Season with salt and pepper and cook over low heat for 15 minutes.
Add the cream, bring to the boil again, then take from heat. Season to taste with salt, pepper, lemon juice and finely grated lemon rind.
Ladle into soup bowls, garnish with finely chopped parsley and serve with farmhouse bread.
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