Steinpilz Suppe

porcini soup / Steinpilzsuppe / crema ai porcini

Ingredients for 20 persons / Zutaten für 20 Personen

  • 5    carots / Karotten
  • 5    celery sticks / Selleriestangen
  • 5    onions / Zwiebeln
  • 100 g    butter / Butter
  • 1700 g    porcini, sliced / Steinpilze, in Scheiben geschnitten
  • 100 ml    cognac / Cognac
  • 10    leek sticks / Porreestangen
  • 100 g    flour / Mehl
  • 400 ml    cream / Sahne
  • salt & pepper / Salz & Pfeffer

traditional italian and not vegetarian / traditionell italienisch und nicht vegetarisch:

  • 2 boiling fowls / Suppenhühner

Making

Bring the boiling fowls, carrots, celery and onions with a little salt and 10 liters of water to boil and simmer for 40 minutes until the chickens are cooked. Meanwhile, sauté the mushrooms in half the butter. Deglaze with cognac, until the liquid has evaporated. Pepper, salt. Cut chicken breasts into strips, separate for later. Mix the rest of the chicken meat together with 2/3 of the mushrooms finely. Sauté leeks in the remaining butter. Sprinkle with the flour. Slowly pour in the broth and bring to a boil while constantly stirring. Then simmer for 10 minutes at low heat. Stir in the puree and simmer for another 5 minutes. Add cream. Garnish and serve in a soup terrine with chicken strips and the remaining mushroom.