Cream Of Mushroom Soup With Chanterelles & Whisked Egg White With Purslane – a delicious recipe with Champignon mushrooms, Chanterelles, Onion, Chicken, milliliters, milliliters. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put your dried Chanterelles in hot water and let them soak for 15-20 minutes. Squeeze excess water. (you can add the juice from the mushroom )
2
In a pan add your butter and diced onions and salt and sweat in low medium heat.
3
Add your thinly sliced mushrooms and chanterelles and simmer for 5 minutes. Add nutmeg,turmeric and white wine. Reduce.
4
Add your chicken stock and simmer until mushrooms are cooked. Use a blender , sieve the mixture, put back on the stove and add cream. Adjust seasoning. Bring to a boil and turn off the heat.
5
Clean and gently dry purslane leaves. Whisk egg whites with a pinch of salt. When firm fold in the purslane leaves. Shape as quenelles and gently cook in a large pot with water at 80 C till both sides are cooked.
412
kcal
Calories
28
g
Fat
7
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Soup, 400 grams Champignon mushrooms, 20 grams Dried Chanterelles, 1 Large Onion, and more.
Yes, Cream Of Mushroom Soup With Chanterelles & Whisked Egg White With Purslane falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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