VEGETARIAN

Spicy Mushroom Soup

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

You can enhance the soup with milk foam: blend half a cup of milk and spoon it on top of the soup in the bowls, avoiding the truffle. Instead of a truffle, you can use truffle oil.

Ingredients

Onion - 1 head
Garlic - 2 cloves
Grated Ginger Root - 1.8 oz
Cilantro - 1.8 oz
Ground ancho chili pepper - to taste
Fresh Mushrooms - 14.1 oz
Chicken Egg - 4 pieces
Milk - 3 fl oz
Butter - 0.9 oz
Ground Black Pepper - to taste
Black truffles - to taste
Salt - to taste

Step by Step guide

Step 1

Melt the butter in a saucepan. Add finely chopped onion and garlic, and sauté until golden brown. Add diced mushrooms (2-3 types) — whatever you prefer, from champignons and oyster mushrooms to porcini. Sauté lightly. Add water, chopped cilantro (with roots), grated ginger, and chili pepper, season with salt, reduce to low heat, and simmer for half an hour.

Step 2

In the meantime, boil the eggs for twenty-two minutes at a temperature of 70–167°F (the easiest way to do this is using a sous-vide). Alternatively, you can make poached eggs.

Step 3

Scoop out and set aside four tablespoons of mushrooms. Pour milk into the remaining soup and blend everything with a blender.

Step 4

Arrange the eggs on plates, add a spoonful of mushrooms on top, and pour over the mushroom soup. Garnish with freshly ground black pepper and grated truffle.