Creamy mushroom soup

Step 1/7

• 100 g dried mushrooms
• 600 ml hot water
• 2 shallots
• 1 clove garlic
• 200 g button mushrooms
• 100 g porcini mushrooms

• cutting board
• knife
• small bowl

In a small, heat-resistant bowl, soak dried mushrooms in hot water for approx. 15 min. Finely chop shallots and garlic. Clean button and porcini mushrooms and cut into slices.

Step 2/7

• 1 tbsp butter

• saucepan
• cooking spoon

Drain soaked mushrooms, make sure to keep the soaking liquid. In a saucepan, add two-thirds of the butter and sautée shallots and garlic until translucent. Add button mushrooms and dried mushrooms and continue sauteing for approx. 4 – 6min.

Step 3/7

• ½ tsp grated nutmeg
• salt
• pepper

• fine grater

Season with salt, pepper, and grated nutmeg.

Step 4/7

• 400 ml vegetable stock
• 400 ml soaking liquid

Pour in vegetable stock and most of the soaking liquid. Bring to a boil, turn down the heat, and let simmer for approx. 20 min. on low heat.

Step 5/7

• hand blender

Remove from heat and blend the soup with a hand blender.

Step 6/7

• 200 ml heavy cream
• 3 egg yolks
• 1 tbsp lemon juice

• citrus press
• whisk

Whisk in heavy cream and egg yolks and season with lemon juice.

Step 7/7

• 20 g chives
• ½ tbsp butter
• salt
• pepper

• frying pan
• cooking spoon
• cutting board
• knife

Finely cut chives. In a frying pan, sauté porcini mushrooms in the remaining butter until cooked through. Add chives and season with salt and pepper. Transfer soup to a soup plate and add in porcini mushrooms. Serve with fresh bread.

Enjoy your meal!