Summary

Ingredients

Ingredients for the bread chips:

• 400 g wheat flour type 405
• 1 ½ teaspoon salt
• 1 pinch (s) sugar
• 0.25 ¼ cube yeast
• 270 ml water, lukewarm

Ingredients for the poultry stock:

• 50 ml vegetable oil
• 100 g leeks
• 100 g celery
• 150 g carrot (s)
• 100 g mushrooms
• 2 kg bones (poultry bones), finely chopped
• 200 ml white wine
• 1 bunch parsley
• 1 sprig (s) thyme
• 1 onion (s)
• 2 liters water
• a bit salt

Ingredients for the mushroom stock:

• 4 shallot (s)
• 2 kg mushrooms, brown
• 1 sprig (s) thyme
• 1 sprig rosemary
• 1 clove garlic
• 100 ml Madeira
• 2 liters poultry stock
• 1 teaspoon salt

Ingredients for the crème fraîche garnish:

• 2 cups crème fraîche
• 0.5 ½ lemon (s), possibly 1, juice it
• salt and pepper

Ingredients for the mushroom cream soup:

• 1 sprig (s) thyme
• 1 sprig rosemary
• 3 shallot (s)
• 1 clove garlic
• 0.5 ½ leek (s), possibly 1
• boletus or other mushrooms, 600 - 700 g
• mushrooms, white, 150 - 200 g
• white wine, 100 - 200 ml
• cream, 200 - 300 m
• Stock (mushroom stock)
• 30 g butter
• 50 ml sunflower oil
• Oil (boletus oil), 30 - 60 ml
• 1 pinch (s) sugar
• salt and pepper
• 0.25 ¼ bunch chives

Ingredients for the fried mushrooms:

• 200 g porcini mushrooms or other mushrooms
• 100 ml Madeira
• 1 sprig (s) thyme
• 1 sprig rosemary
• 30 g butter
• 50 ml sunflower oil
• 0.25 ¼ bunch chives

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Instructions

1. For the bread chips, mix flour, salt and sugar in a bowl and then crumble the yeast into it. Add the water and knead everything until no more flour can be seen. Cover and let the dough rest for 2 hours.
2. Take the dough out of the bowl and cut into two equal parts. Shape each piece of dough into an approx. 40 cm long strand with your hands. Place on the baking sheet, dust with a little flour and cover and let rest until the oven has heated up to 210 ° C fan oven.
3. Fill a vessel with water, place it on the bottom of the oven and put the baguettes in the oven. Bake for about 25 - 30 minutes and then leave to cool on a wire rack.
4. For the bread chips, cut the bread into as thin and large slices as possible. Brush with olive oil and place on a baking sheet with parchment paper. Cover with another baking paper and weigh down with another baking sheet so that the baguette slices do not bulge.
5. Bake in the oven at 210 ° C for 5 - 15 minutes until crispy but not dark. The time in the oven depends a lot on the thickness of the baguette slices. These can also be prepared up to a day in advance.
6. For the poultry stock, heat the oil in a saucepan and sauté the leek, celery, carrots and mushrooms until colorless. Add the poultry bones, sweat and deglaze everything with the white wine.
7. Add parsley, thyme sprig, onion and salt and pour in water. Let everything simmer for about 1.5 hours, skimming off occasionally. Strain the finished stock and chill or freeze.
8. For the mushroom stock, sauté shallots, garlic, thyme and rosemary until colorless and deglaze with Madeira. Then add the previously prepared poultry stock, salt and mushrooms and bring to the boil.
9. Leave the stock to stand with the lid on for 2 hours on the switched off stove. Strain the stock, reduce as much as you want and chill or freeze.
10. For the garnish, mix the crème fraîche, lemon juice, salt and pepper and season to taste. Put the mixture in a piping bag and chill.
11. For the mushroom cream soup, sweat the garlic, shallots, leek, porcini and mushrooms in the butter and oil with a pinch of sugar and a pinch of salt until colorless. Season with thyme, rosemary and ground pepper.
12. Add the mushroom stock and water until everything is covered. Simmer until everything is soft. Then add the cream, bring to the boil and mix everything in a mixer for at least 5 minutes.
13. Possibly pass the soup through a sieve. Add the porcini mushroom oil and season with salt.
14. For the fried mushrooms, lightly brown the porcini mushrooms with thyme and rosemary in butter and oil. Deglaze with Madeira and let it reduce. Season to taste with salt and chives.
15. To serve, garnish the creamy mushroom soup with chives and the crème fraîche. Place the fried mushrooms on the bread chip and garnish with chives and the crème fraîche.
16. Christopher prepared this recipe as a starter on Tuesday, 02/23/21 on the program “The Perfect Dinner” - Day 2 from Nuremberg.