Soups are part of the autumn. This is the recipe for you that do not go out in the forest to pick the mushrooms, but has to rely on whats on offer in the supermarket. In this recipe we have used the brown mushrooms, which gives the soups it characteristic color. Some would maybe say that white mushrooms would give a more “attractive” color, but flavor rules!
- 125 gr butter, cubed
- 1 onion, thinly slcied
- 1 garlic clove, thinly sliced
- 600 gr brown mushrooms, sliced
- 4 parsley stalks
- 1 l chicken stock
- 2 tbsps dry sherry
- A couple of slices of white bread, decrusted, and sliced into cubes
- 50 gr butter
- 12 dried porcini mushrooms, grounded in a blender to a fine dust
- Creme fraiche
- Parsley leaves
Preheat the oven to 190 degrees.
Melt the butter in a large pan, add onion and garlic, and saute for 10 minutes without browning. Add mushrooms, and continue cooking for another 10 minutes. Add the parsley stalks and stock, and bring to the boil. Let it boil without a lid, until reduced to halv.
I the meantime, but the breadcubes on a baking tray, and bake in the oven for 8 minutes, until they are crispy and golden brown.
Melt the butter in a small sauce pan, add the porcini mushroom dust, and stir well. Pour the mixture over the bread croutons, and mix well, so all the croutons get covered by the mushroom-butter. Put the croutons on a baking tray, and bake in the oven for another 4 minutes.
Either use a blender, or a stick blender, and process the mushroom mixture into a smooth soup. Add the dry sherry, and season to taste.
To serve, ladle the soup into the plate, and add creme fraiche, croutons and parsley leaves.