Boletus and Walnut Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 20 g porcini mushrooms, dried
- 150 g porcini mushrooms, frozen or fresh
- 2 onions)
- 1 clove garlic
- 100 g walnut kernels
- 100 g whipped cream
- 2 tablespoon butter
- 1 teaspoon flour
- 600 ml poultry stock or veal stock
- 100 g mushrooms
- 2 tablespoon olive oil
- salt and pepper
- N / A Parsley, chopped, for garnish
- Walnut kernels, chopped, for garnish
Print Recipe
Pin Recipe Instructions
- Soak the dried porcini mushrooms in 150 ml of hot water for at least 30 minutes. Thaw frozen porcini mushrooms. Finely dice the onions and garlic.
- Drain the soaked mushrooms and collect the soaking water. Finely chop the soaked mushrooms.
- Finely puree the walnuts with the cream in the food processor.
- Heat the butter in a saucepan and sauté the onions, garlic, soaked and thawed or fresh porcini mushrooms in it. Dust over the flour and stir in. Deglaze with the stock and the soaking water. Let the soup boil down for about 5 minutes.
- Clean the mushrooms and cut them into slices. Fry in a little oil in a pan, season with salt and pepper.
- Add the walnut cream to the soup, puree it and season with salt and pepper.
- To serve, ladle the soup into plates, spread the fried mushroom slices on top and garnish with parsley and chopped walnuts.
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