Suppe der Woche: Cremige Pilzsuppe

Bolli hat mich mit ihren Steinpilzrezepten auf den Geschmack gebracht. Ich habe eine Mischung aus braunen Champignons und Pfifferlingen verwendet.

Cremige Pilzsuppe

Cremige Pilzsuppe

Sehr wohlschmeckend und mein Zweitgeborener ist der Meinung, zerkleinert schmecken Pfifferlinge überhaupt viel besser!

Zum Übersetzen des Rezeptes fehlte Lust und Muße.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Cream of wild mushroom soup
Categories: Soup
Yield: 4 Servings

Ingredients

25 grams   Dried porcini (ceps), 1 oz
50     Gbutter, 12 oz
1     Onion, finely chopped
1     Garlic clove, sliced
      Thyme sprigs
400 grams   Mixed wild mushrooms, 14 oz
850 ml   Vegetable stock, 1 1/2 pts
200 ml   Tub creme fraîche
4 slices   White bread, about 100g
      Cubed chives and truffle oil, to serve

Source

  Good Food Magazine, October 2007, p. 67
  Edited *RK* 09/19/2007 by
  Ulrike Westphal

Directions

This rich and filling dish is the perfect way to use up end-ofseason mushrooms on the cheap.

1 Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.

2. Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croutons and chives and drizzle with truffle oil.

PER SERVING 347 kcalories, protein 8g, carbohydrate 20g, fat 27g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.89g

OR WHY NOT TRY… Mixed wild mushrooms are delicious seasoned and fried in olive oil or butter, then piled onto buttered toast and topped with a poached egg.

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