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Veloute Mushroom Bacon Soup

Another delicious recipe from our Fungihellas chef Nikos Zafeirakopoulos !!
Veloute Mushroom Bacon Soup for 4-6 servings

500 g portobello mushrooms
500 g White champignon mushrooms
1 large onion
1 celery stalk
2 spring onions
1 small leek
1lt Chicken broth or other
30 g dried porcini or mixed wild mushrooms.
100g of water at medium temperature
Salt, pepper, thyme
60 g of wine (40+20)
50 g of oil
50 g of butter
100 g of strained yogurt

Implementation
Clean the mushrooms (portobello peel and remove the brown plates from below, cut off the leg, champignon clean with a cloth and remove the cut point).
Put all the mushroom remains in the broth and cook for 30 minutes. Strain and keep the broth.
Cut all the vegetables coarsely and have them separately. Keep 1 portobello and 2 champignons and cut them into thin slices.
At a very high temperature, sauté the portobello, champignons and other vegetables separately in oil and a little butter (if they all go in, they will not be sautéed properly, they will boil).
When our vegetables are ready, add the mushrooms and saute until the food begins to catch a little. Pour in the 40g of wine and scrape the pot.
Add 1 bay leaf and 2 cloves of garlic (remove later). Add the stock and half of the stock (50g) from the dried mushrooms and cook at medium temperature.
Add salt, pepper and a little thyme. Cook for 30-40 minutes. Mash until it becomes a cream.
Sauté mushroom slices at a high temperature in oil with a little butter until they take on color and finish with salt, pepper and thyme.
Dried mushroom bacon.
Soak the dried mushrooms for 30+ minutes in warm water 100g or wine. Squeeze and cut into small pieces. Sauté in oil and a little butter. When they start to change color, add 20g of wine and 50g of their broth and cook until their liquid is gone. Add salt and pepper. Finish with a little butter.
Serve in a deep bowl or similar dish. Put a spoonful of yogurt in the middle and add the mushroom slices, the wild mushroom bacon, a little oil or wild garlic oil and rub some truffle.

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