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
Print Recipe
Pin Recipe Instructions
- Zwetschgenbames is a specialty from Franconian Switzerland / Bamberg, roughly comparable to Bündner meat.
- 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.
- Put the soup in a plate, put on the mushroom slices and shape the plum bames into a rose.
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