The unique flavor of homemade porcini mushrooms pairs perfectly with crispy croutons. You have to try this!
Ingredients
- Vegetable broth – 2 liters
- Onion – 1 piece
- Black pepper – 1 pinch
- Vegetable bouillon cube – 20 g
- Butter – 4 tablespoons
- Olive oil – 3 tablespoons
- Iodized salt – 1 pinch
- Dried porcini mushrooms – 50 g
- All-purpose flour – 1 tablespoon
- Heavy cream (30%) – 150 ml
- Multigrain toast bread – 100 g
Preparation
1. Prepare the Porcini Mushrooms: Rinse the dried porcini mushrooms under running water, transfer them to a saucepan, cover them with a small amount of vegetable broth, and set aside for about 2 hours. After this time, cook the mushrooms until tender, then remove them from the broth and chop them into small cubes. Peel and finely chop the onion. In a skillet, heat half of the butter, add the prepared mushrooms and onion, and sauté together for about 3-5 minutes. Then sprinkle the mixture with flour and wait until the butter lightly browns. Add the mushroom broth to the roux, then simmer the mixture over low heat for about 15 minutes, stirring frequently. Prepare the croutons.
2. Prepare the Croutons: Remove the crusts from the slices of toast bread and cut them into small cubes. In a skillet, heat the remaining butter, add olive oil, toss in the bread cubes, and sauté, stirring, until the croutons turn golden brown.
Allow the soup to cool slightly, then blend it with an immersion blender. Before serving, stir in the heavy cream and season to taste with salt and pepper.
Serving: Serve the finished soup with hot croutons, garnished with parsley.
