Cream of mushroom soup

Name: Cream of mushroom soup
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 80 g Mostbröckli (beef sausage); 600 g mixed mushrooms; 250 g mealy potatoes; 1 shallot; salt and pepper to taste; ½ bunch thyme; 1 tbsp clarified butter; 1 tbsp butter; 2 ½ dl full cream; 1 litre vegetable bouillon

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp butter

1 shallot, finely chopped

400 g mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces

250 g mealy potatoes, cut into pieces

1 litre vegetable bouillon (e.g. porcini)

2 ½ dl full cream

salt and pepper to taste

Topping

1 tbsp clarified butter

½ bunch thyme, leaves torn off

80 g Mostbröckli (beef sausage), thinly sliced

200 g mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces

salt and pepper to taste

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How it's done

Soup

Heat the butter in a pan. Sauté the shallot and mushrooms, add the potatoes, cook briefly. Pour in the stock, bring to the boil, cover and simmer for approx. 15 mins., add the cream, bring to the boil. Blend the soup, season.

Topping

Heat the clarified butter in a non-stick frying pan. Fry the thyme and strips of Mostbröckli for approx. 2 mins. until crispy, remove and set aside. Fry the mushrooms in the same pan for approx. 5 mins. per batch until golden brown, season. Plate up the soup, top with the mushrooms, Mostbröckli and thyme.

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Cream of mushroom soup

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