30 Min.
Gesamtdauer
20 Min.
Arbeitszeit
Zutaten für 4 Personen
10 g dried porcini mushrooms
1 onion
200 g mushrooms
1 tbsp olive oil
1 sprig rosemary
2 tbsp red wine
300 ml vegetable stock
100 ml whipping cream
1 tbsp butter
salt
pepper
40 g cooked, peeled chestnuts
Zubereitung
- Cover the porcini mushrooms with hot water and soak for 10 minutes.
- Peel and finely dice the onion.
- Halve or quarter the cleaned mushrooms, depending on their size.
- Heat the olive oil in a pan.
- Sauté the onion cubes and mushroom pieces with the rosemary sprig in the warm olive oil until the onions are translucent.
- Deglaze the sautéed vegetables with the red wine and reduce until the soup stock no longer smells of alcohol.
- Add the stock to the soup stock, season with salt and pepper and simmer the soup for approx. 10 minutes.
- Roughly chop the chestnuts.
- Add the cream to the cooked soup and puree the soup.
- Fry the chestnuts in 1 tbsp butter in a small pan.
- Season the soup to taste and sprinkle with the chestnut crumbs.
UNser TIPP
Instead of chestnuts, try wafer-thin slices of Bündner meat, roasted very briefly in the oven.
