Mushroom soup
Mushroom soup , in Austria and Bavaria mushroom soup , is a soup made from fresh or dried edible mushrooms , often bound. As a rule, mushrooms , chanterelles or porcini mushrooms serve as a basis , also mixed ones collected according to the season such as z. B. chestnuts , parasols , meadow mushrooms and Schopftintlinge .
There are numerous recipes for preparation. It is typical to sweat finely chopped fresh (or soaked dried) mushrooms with chopped onions and possibly some garlic in butter until liquid comes out, pour in broth (possibly supplemented with white wine ), gently cook everything and finally add (sour) the soup To thicken cream . Usual spices are - in addition to salt and pepper - parsley , thyme , bay leaf and nutmeg , as well as a little lemon juice .
In Bavaria one with cream and mushroom soup is as a rule roux bound soup of fresh chanterelles with dumplings served.
Mushroom soup or creamy mushroom soup ( Velouté de champignons de Paris ) is a soup with cream and egg yolk made from light broth and mushroom stock with an insert of steamed mushroom pieces.
The Russian mushroom solyanka is a stew made from white cabbage , mushrooms and other ingredients.
