A warm fuzzy feeling in your stomach, vegetables that are healthy, a load of Umami on your tongue and every dream coming true. I can promise you all those things except one. But you can only find out which one it is by making this recipe =)
(Again, this is a dish that can be prepared Vegan, Vegetarian and omnivorous!
For 2 people
- 1 white Onion
- 1/2 stick Celery
- 2 Garlic cloves
- Optional 3 slices of thick-cut bacon
- 125gr Chestnut mushrooms
- 80gr Shiitake mushrooms
- 25gr dried Porcini
- 75ml white Wine
- 500ml vegetable/chicken Stock
- 1/2 tsp dried Sage
- 1/2 tsp dried Marjoram
- 1 knifetip ground Nutmeg
- 1 Tbsp Mascarpone
- 20ml Yoghurt
- 1 Carrot
- good Olive oil
- Lime juice
- Heat up the stock and place the dried porcini inside it and let it sit for 15 minutes to reconstitute.
During that time, cut the onion, celery and garlic in small pieces. If using the bacon, slice it in small pieces as well and put it into the pot while still cold used for the soup. Let the pot heat up slowly and let the fat extract from the bacon.
- Add the cut vegetables to the bacon and the fat and sweat until soft.
Strain the porcini from the stock and set the stock aside for later.
If necessary strain the stock through a fine mesh sieve to get the dirt and gravel out, that might be caught in the porcini.
Cut the mushrooms into small pieces and add to the vegetables when ready.
- Let the pan come back up to high temperature and add the white wine to deglaze.
Let the white wine cook out and add the stock together with the sage, marjoram and nutmeg.
Let it simmer until everything is very soft.
- Puree the mixture and pass through a sieve to get out large particles. Return to the pan and bring back to medium high temperature. Whisk the mascarpone into the soup and season to taste with freshly cracked black pepper.
- Mix the yoghurt with some lime juice to give acidity and cut the carrot and parsley into small pieces.
- Plate with olive oil and parsley and enjoy!