Summary

Ingredients

• 25 g porcini mushrooms, dried
• 1 large onion (s)
• 3 tablespoon butter
• 2 tablespoon flour
• 200 ml white wine, dry
• 250 g whipped cream
• 40 g parmesan
• 1 bunch chives
• Salt and pepper, white
• water

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Instructions

1. Soak the boletus in approx. 750 ml hot water for at least 30 minutes. Peel and finely dice the onion. Drain the porcini mushrooms in a colander, collecting the soaking water.
2. Heat the fat, sauté the onion in it. Dust with flour and sauté briefly. Pour in the wine, cream and soaking water while stirring. Add the mushrooms. Bring to the boil and simmer for about 10 minutes.
3. Finely grate the parmesan. Wash the chives and cut into rolls. Season the soup with salt and pepper. Pick out some mushrooms.
4. Just before serving, whip the soup until very frothy with the hand blender, then add the mushrooms again. Serve immediately and sprinkle with chives and parmesan.