Summary

Ingredients

• 0.75 liter ¾ chicken broth, strong unsalted
• 0.25 liter ¼ game stock, stronger
• 15 g porcini mushrooms, dried
• 3 sprigs thyme, fresher
• Fleur de sel
• Port wine, white dry or semi-dry
• possibly ground beef and egg white for clarification
• Pepper, whiter
• sugar

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Instructions

1. Heat the stocks, add porcini mushrooms, remove the saucepan from the heat, soak the mushrooms for about 30 minutes.
2. Bring the mixture to a boil, add the thyme, then turn the heat down and let the soup steep for another 15-30 minutes. Take the thyme out after 10 minutes. Attention! Try it every now and then, depending on the quality of the porcini mushrooms, the soup can quickly turn bitter. Then take the mixture off the stove ahead of time and filter it through a cheesecloth. Salt and pepper, add a little sugar to taste. Possibly clarify with minced meat and egg white.
3. Heat before serving, add port wine to taste, reduce a little if the alcohol is too dominant and spicy.
4. Super simple, quick to make, very fine For example, you can vary parsley or pumpkin seeds, and you can season the essence with sherry instead of port wine or with Armagnac.