Preparation Time: 45 Minutes
Makes 4 Servings
200 g porcini mushrooms, fresh or frozen
20 g porcini mushrooms, dried
1 purple Peruvian potato
50 g butter
3 tbsp. peanut oil
250 ml whole milk
500 ml chicken stock (see page 94)
250 ml heavy cream
as needed white wine
as needed oil
to taste salt, pepper, nutmeg
2 sprigs thyme
Clean porcini mushrooms with a cloth and cut into small pieces. Heat peanut oil in a pot.
Chop shallots and sauté in hot oil until translucent. Add porcini mushrooms and sauté.
Add thyme and deglaze with a dash of white wine. Add stock and simmer for 10
Add heavy cream and continue simmering for a brief moment. Puree in a blender and
pass through a sieve.
Quickly bring soup to a boil and beat with cold butter. Season with salt, pepper and
For the milk foam heat whole milk, but do not boil. Froth with a hand blender.
In a food processor, grind dried porcini mushrooms to dust.
Cut purple Peruvian potatoes in very thin slices using a food slicer or a mandolin. Fry in hot oil.
Serve porcini mushroom soup in pre-warmed coffee cups, add milk foam and sprinkle
porcini mushroom powder over the top. Garnish with a potato chips.