Rosemary – Cream Soup with Mushrooms

Summary

Ingredients

• 5 g porcini mushrooms, dried
• 400 ml poultry stock, lighter
• 40 g tomato (s), dried, pickled in oil
• 40 g bacon, leaner
• 1 clove garlic
• 4 shallot (s)
• 0.5 tablespoon ½ rosemary, fresh needles
• 30 g butter
• 1 tablespoon olive oil
• 1 tablespoon, leveled flour
• Salt and pepper, whiter from the mill
• 100 ml whipped cream
• 60 g cheese (Fontina)
• 4 mushrooms, pink
• 1 tablespoon chives, finest rolls

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Instructions

1. Soak the porcini mushrooms in the warm stock for at least 4 hours, pour the stock through a cheesecloth and collect. Finely dice the porcini mushrooms, dried tomatoes, bacon, garlic and shallots and finely chop together with the rosemary, sauté gently in butter and olive oil, dust with the flour and sauté. Fill up with the stock and cook gently for 15 minutes while stirring, season with salt and pepper. Whip the cream until semi-stiff and fold in.
2. Serve with finely grated Fontina cheese, thinly sliced raw mushroom slices and the chives rolls.
3. Variation: freshly sautéed porcini mushroom slices
4. fine variation: pass the soup twice through a sieve and instead of mushrooms and chives, grate truffles over it!