Mushroom Soup with Gremolata Sauce
Soups • European
Description
Mushroom Soup with Gremolata Sauce
Ingredients
- Butter 4 tablespoons
- Dried Chinese mushrooms 5 oz
- Chicken Broth 0 qt
- Olive Oil 5 fl oz
- Hazelnut 0 oz
- Garlic 1 clove
- Pickled Chanterelles 25 oz
- Boiling water 1 cup
- Onion 5 oz
- Carrot 1 piece
- Chopped Sage Leaves ½ cup
- Pickled Chanterelles 15 oz
- Grated Lemon Zest 1 tablespoon
- Citrus Zest Mix 1 tablespoon
Step-by-Step Guide
Step 1
Soak the dried porcini mushrooms in hot water for 20 minutes. Drain and cut into large pieces.
Step 2
Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion and carrot and sauté until soft, about 5 minutes. Add 400 g of champignon mushrooms, sprinkle with salt. Sauté the mushrooms until they become soft and brown, about 5 minutes. Add the porcini mushrooms and sauté for 3 minutes.
Step 3
Add half of the vegetable broth to the mushrooms and bring to a boil. Simmer on low heat for 20 minutes. Cool and place everything in a blender (adding the remaining broth).
Step 4
Prepare the gremolata sauce. Finely chop the parsley. Add the minced garlic, chopped hazelnuts, and then the grated lemon and orange zest. Mix everything with olive oil. Season with salt and pepper to taste. Set aside in a bowl.
Step 5
Melt the remaining 2 tablespoons of butter in a pan and add the fresh mushrooms. Sauté on low heat for 10 minutes with the onion.
Step 6
Serve the soup in bowls, topped with sautéed mushrooms and gremolata sauce.
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