Mushroom cream soup

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 red onion
  • 150 g Black Forest ham
  • 60 g Oyster mushrooms
  • 60 g Chanterelles (glass)
  • 2 TEASPOONS Olive oil
  • 20 g Butter
  • 5 Garlic cloves
  • 1 TABLESPOON Tomato paste
  • 375 ml dry red wine
  • 500 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp Sugar
  • 4 Egg yolk (size M)
  • 7-10 Tbsp Chocolate shavings

Directions

  1. 1

    Peel the onion. Cut onion and bacon into fine cubes. Clean and clean the oyster mushrooms and cut them into fine cubes, except for about 4 pieces. Drain the chanterelles. Put 4 chanterelles aside.

  2. 2

    Heat 1 teaspoon of oil in a saucepan. Melt butter in it. Leave the bacon in it for 2-3 minutes until crispy. Put onion and mushrooms in the pot and fry for 2-3 minutes. Peel garlic and press it through a garlic press to the mushrooms.

  3. 3

    Stir in tomato paste, fry briefly, deglaze with red wine and 400 g cream and simmer for 2 minutes. Season to taste with salt, pepper, some nutmeg and sugar. Whisk the egg yolks and 100 g cream vigorously.

  4. 4

    Remove the pot from the stove, stir the egg yolk-cream mixture into the hot soup. If necessary, carefully heat the soup again while stirring until a creamy consistency is formed. Remove the pot from the heat immediately. Heat 1 teaspoon of oil in a small, coated pan.

  5. 5

    Roughly pluck the remaining oyster mushrooms. Fry the oyster mushrooms and chanterelles in a frying pan over high heat for 1-2 minutes, seasoning with salt and pepper. Meanwhile arrange the soup. Add the mushrooms to the soup and sprinkle with chocolate shavings.

Nutrition Facts

KCAL
690 kcal
CARBS
6 g
FATS
58 g
PROTEINS
17 g