Porcini mushroom cappuccino soup with parmesan and parsley chips (sprinkled with parsley)

Ingredients

Directions

1. 1

   Defrost frozen mushrooms. Pour about 800 ml of boiling water over dried mushrooms in a saucepan and let them stand for about 15 minutes. Peel and finely dice the onion. Add onion and white wine to the mushroom water, bring to the boil slowly, cover and simmer for about 20 minutes

2. 2

   Grate parmesan. Wash parsley, shake dry, pluck off leaves, chop and mix about 2/3 with parmesan. Sprinkle the parmesan mixture as about 12 small, oval cookies on a baking tray lined with baking paper and flatten it a little. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Remove the baking tray and let it cool down

3. 3

   Halve defrosted mushrooms. Heat oil in a pan. Fry the mushrooms for 3-4 minutes, season with salt and pepper, keep warm

4. 4

   Finely puree the mushroom soup, add cream and butter, bring to the boil again, season to taste with salt, pepper and sugar. Heat the milk in a high pot (do not boil!), season with a little salt and foam up with the cutting stick. Arrange soup in bowls, add 2 half fried mushrooms each, add milk foam and sprinkle with remaining parsley. Serve with parmesan chips

5. 5

   Waiting time approx. 15 minutes