Deutsch (Schweiz)
Français (Suisse)
Italiano (Svizzera)morel soup
Ingredients for 6-8 people:
- 30 g dried morels
- 1 white leek
- 30 g butter
- 30 g flour
- 1 dl white wine
- 1.25 l vegetable stock
- 1 dl cream
- 1 bunch of chives
- salt
- pepper
Preparation:
2 hours before preparation, wash the morels under warm water and cover with water to soak. Change the water two more times.
After the 2 hours, drain the morels, rinse briefly and squeeze. Cut the mushrooms and leek into strips. Two thirds of the morels are used as a soup garnish and can be put to one side.
Heat the butter in a medium pan and sauté the sliced leek and the remaining third of the morels. Add the flour and sauté for approx. 1 minute while stirring.
Mix the vegetable stock and white wine and slowly add while stirring, bring the soup to the boil. Then cover and simmer over a low heat for about 45 minutes. Stir the soup from time to time.
Pour the soup through a fine sieve and squeeze out the residue.
Just before serving, add the cream and the reserved morels to the soup, bring to the boil and simmer for another 5-10 minutes. Then season to taste with salt and pepper.
Garnish the soup with the chopped chives before serving..
2 hours before preparation, wash the morels under warm water and cover with water to soak. Change the water two more times.
After the 2 hours, drain the morels, rinse briefly and squeeze. Cut the mushrooms and leek into strips. Two thirds of the morels are used as a soup garnish and can be put to one side.
Heat the butter in a medium pan and sauté the sliced leek and the remaining third of the morels. Add the flour and sauté for approx. 1 minute while stirring.
Mix the vegetable stock and white wine and slowly add while stirring, bring the soup to the boil. Then cover and simmer over a low heat for about 45 minutes. Stir the soup from time to time.
Pour the soup through a fine sieve and squeeze out the residue.
Just before serving, add the cream and the reserved morels to the soup, bring to the boil and simmer for another 5-10 minutes. Then season to taste with salt and pepper.
Garnish the soup with the chopped chives before serving..
The Stutzer & Co. Team wishes you a good appetite
morel soup
Ingredients for 6-8 people:
- 30 g dried morels
- 1 white leek
- 30 g butter
- 30 g flour
- 1 dl white wine
- 1.25 l vegetable stock
- 1 dl cream
- 1 bunch of chives
- salt
- pepper
Preparation:
2 hours before preparation, wash the morels under warm water and cover with water to soak. Change the water two more times.
After the 2 hours, drain the morels, rinse briefly and squeeze. Cut the mushrooms and leek into strips. Two thirds of the morels are used as a soup garnish and can be put to one side.
Heat the butter in a medium pan and sauté the sliced leek and the remaining third of the morels. Add the flour and sauté for approx. 1 minute while stirring.
Mix the vegetable stock and white wine and slowly add while stirring, bring the soup to the boil. Then cover and simmer over a low heat for about 45 minutes. Stir the soup from time to time.
Pour the soup through a fine sieve and squeeze out the residue.
Just before serving, add the cream and the reserved morels to the soup, bring to the boil and simmer for another 5-10 minutes. Then season to taste with salt and pepper.
Garnish the soup with the chopped chives before serving.
2 hours before preparation, wash the morels under warm water and cover with water to soak. Change the water two more times.
After the 2 hours, drain the morels, rinse briefly and squeeze. Cut the mushrooms and leek into strips. Two thirds of the morels are used as a soup garnish and can be put to one side.
Heat the butter in a medium pan and sauté the sliced leek and the remaining third of the morels. Add the flour and sauté for approx. 1 minute while stirring.
Mix the vegetable stock and white wine and slowly add while stirring, bring the soup to the boil. Then cover and simmer over a low heat for about 45 minutes. Stir the soup from time to time.
Pour the soup through a fine sieve and squeeze out the residue.
Just before serving, add the cream and the reserved morels to the soup, bring to the boil and simmer for another 5-10 minutes. Then season to taste with salt and pepper.
Garnish the soup with the chopped chives before serving.
The Stutzer & Co. Team wishes you a good appetite