Spicy Mushroom Soup
Soups • Norwegian
Description
You can enhance the soup with milk foam: blend half a cup of milk and spoon it on top of the soup in the bowls, avoiding the truffle. Instead of a truffle, you can use truffle oil.
Ingredients
- Onion 1 head
- Garlic 2 cloves
- Grated Ginger Root 0 oz
- Cilantro 0 oz
- Ground ancho chili pepper to taste
- Fresh Mushrooms 15 oz
- Chicken Egg 4 pieces
- Milk 5 fl oz
- Butter 0 oz
- Ground Black Pepper to taste
- Black truffles to taste
- Salt to taste
Step-by-Step Guide
Step 1
Melt the butter in a saucepan. Add finely chopped onion and garlic, and sauté until golden brown. Add diced mushrooms (2-3 types) — whatever you prefer, from champignons and oyster mushrooms to porcini. Sauté lightly. Add water, chopped cilantro (with roots), grated ginger, and chili pepper, season with salt, reduce to low heat, and simmer for half an hour.
Step 2
In the meantime, boil the eggs for twenty-two minutes at a temperature of 70–165°F (the easiest way to do this is using a sous-vide). Alternatively, you can make poached eggs.
Step 3
Scoop out and set aside four tablespoons of mushrooms. Pour milk into the remaining soup and blend everything with a blender.
Step 4
Arrange the eggs on plates, add a spoonful of mushrooms on top, and pour over the mushroom soup. Garnish with freshly ground black pepper and grated truffle.
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