Mushroom soup with pickled mushrooms
Servings: 4 people
Ingredients
- 500 g chestnut mushrooms sliced
- 10 g dried porcini mushrooms
- 600 ml chicken stock
- 100 ml cream
- 1 onion finely chopped
- 3 cloves garlic
- 15 twigs thyme leaves
- 50 g butter
- 1 tbsp oil
Pickled mushrooms:
- 200 g mixed mushrooms small
- 75 ml white wine vinegar
- 100 g sugar
- salt
Instructions
- For the pickled mushrooms, heat the vinegar, sugar and a pinch of salt in a small pot until the sugar dissolved. Remove from the heat source and add 50ml water. Let it cool to room temperature. Add the mixed mushrooms and let it sit while you make the soup.
- Put the porcini in a bowl and add boiling water until just submerged.
- Heat the butter and oil in a large pan and when the butter foams, add the chestnut mushrooms. Sauté for approx. 10 minutes over high heat until all liquid has evaporated and the mushrooms are golden brown.
- Reduce the heat to low and add the onion, garlic, thyme and a pinch of salt. Sauté for an additional 3-4 minutes. Pour the procini and liquid through a sieve and remove any contaminants, but keep the liquid! Add the porcini, the liquid you kept and the chicken stock. Boil for approx. 15 minutes over low heat. Remove from the heat source and stir in the cream. Puree into a creamy soup.
- Strain the pickled mushrooms and use to garnish the soup.