Mushroom Soup with Madeira
Soups • European
Description
Mushroom Soup with Madeira
Ingredients
- Dried Chinese mushrooms 0 oz
- Butter 5 oz
- Royal Mushrooms 10 oz
- Onion 1 piece
- Garlic 2 cloves
- Thyme 2 teaspoons
- Nutmeg ¼ piece
- Madeira 5 fl oz
- Milk 5 fl oz
- Sour Cream 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the dried porcini mushrooms in 850 ml of boiling water. Let it sit for 30 minutes.
Step 2
In a large pot, melt 50 ml of butter and sauté the onion and garlic until soft.
Step 3
Cut the fresh mushrooms into 1 cm thick pieces.
Step 4
Thoroughly squeeze the soaked porcini mushrooms (reserve the liquid). Chop the flesh into small pieces and add it along with the fresh mushrooms to the onion and garlic.
Step 5
Season with thyme and nutmeg. Add the remaining butter (25 g) and let it cook on low heat for 5 minutes.
Step 6
Pour in the reserved liquid from soaking the mushrooms, the Madeira, and the milk. Add salt and pepper to taste.
Step 7
Bring to a boil, then simmer on low heat for 30 minutes without covering.
Step 8
Using a slotted spoon, place 1/3 of the mushrooms on a separate plate, and blend the remaining contents of the pot until smooth.
Step 9
Return the blended mixture to the pot and add the mushroom pieces. Cook for 20 minutes. Serve with sour cream.
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