Foam soup

with porcini mushrooms

6 servings

30 g dried porcini mushrooms

4 shallots

30 g butter

30 grams of flour

250 ml dry white wine

250 ml whipped cream

40 g parmesan cheese

1 bunch of chives

salt

pepper

Preparation time: approx. 40 minutes
plus soaking time: approx. 30 minutes

Per serving approx. 240 kcal / 1005 kJ 5 g E, 19 g F, 6 g KH

1  Soak the dried porcini mushrooms in 600 ml of hot water for at least 30 minutes. Peel and finely dice shallots. Drain the porcini mushrooms in a colander. Catch the soaking water.

2  When using fresh porcini mushrooms: heat the butter. Fry fresh porcini mushrooms in it, add shallots and continue to cook until translucent. Dust with flour and sauté briefly. Pour in the wine, 500 ml of water and cream while stirring. Bring to the boil and simmer for about 10 minutes.

3  When using dried porcini mushrooms: heat the butter. Steam the shallots in it until translucent. Dust with flour and sauté briefly. Pour in the wine, soaking water and cream while stirring, add the mushrooms. Bring to the boil and simmer for about 10 minutes.

4  Finely grate the parmesan. Wash the chives, shake dry and cut into short rolls. Season the soup with salt and pepper. Pick out most of the mushrooms. Just before serving, whip the soup with a hand blender until very frothy. Add the mushrooms again. Serve immediately and sprinkle with chives and parmesan.