Porcini Mushroom Soup with Plum Bames

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 0.5 ½ onion (s)
  • 1 tablespoon olive oil
  • 1 dash vinegar, (rice vinegar)
  • 0.5 clove ½ garlic
  • 2 medium porcini mushrooms
  • 1 teaspoon flour
  • 1 cup vegetable broth
  • 1 cup chicken broth
  • 1 cup cream
  • 2 tablespoon crème fraîche
  • 1 tablespoon butter
  • 2 slices ham, smoked (plum ham)
  • 1 boletus, fried in butter, 2 slices it
Porcini Mushroom Soup with Plum Bames
Porcini Mushroom Soup with Plum Bames

Instructions

  1. Zwetschgenbames is a specialty from Franconian Switzerland / Bamberg, roughly comparable to Bündner meat.
  2. Sweat the finely chopped onions in a little olive oil, dust with flour and deglaze with the rice vinegar. Add the finely diced porcini mushrooms and fry briefly. Deglaze with the broth and simmer for 10 minutes. Add the cream and bring to the boil. Before serving, add the creme fraiche and butter and assemble.
  3. Put the soup in a plate, put on the mushroom slices and shape the plum bames into a rose.

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