Mushroom soup is great for October.
You can sprinkle chips on top of the mushroom soup. Roni Lehti
A rich mushroom soup is one of the delicious dishes of fading autumn.
Although the cream is the chef Risto Mikkolan an essential ingredient in soup, it needs more.
A small amount of acid makes the food bitter, so pour a tablespoon of vinegar into the mushroom soup. Instead of vinegar, you can also use white wine, which you can deglaze with more vinegar.
The specialty of this mushroom soup is the potato. According to Mikkola, it gives the soup softness and structure. Finally, blend the soup in a blender until smooth.
If you want a little luxury, make an easy truffle foam that is spooned on top of the finished dish. The foam is made from skimmed milk, salt and truffle oil. Heat and froth. You get both taste and beauty in your food.
Wild mushroom soup
50 g of butter
500 g of picked forest mushrooms
300 g chopped onion
2 potatoes, cut into pieces
0.5 dl fresh thyme chips
1 tablespoon white vinegar
1 l vegetable broth
2 dl whipped cream
salt
black pepper
1. Saute the onions, potato pieces and mushrooms in butter. Add thyme and white vinegar, mix.
2. Add the vegetable broth and cook on low heat for 15 minutes.
3. Pour the mixture into a blender and add cream. Puree until smooth. Taste and add salt and pepper if necessary. Pour the soup into the pot and bring to a boil.
Baked mushrooms
150 g of harvested diced forest mushrooms
1 chopped onion
30 g of butter
1 tablespoon chopped fresh thyme
salt
pepper
1. Saute onions and mushrooms in butter. Add thyme and mix. Season with salt and pepper.
Potato chips
200 g of potatoes
1 liter of oil
1–2 teaspoons of fine sea salt
1. Wash the potatoes and cut them into thin slices with a mandoline. Dry the potato slices with paper towels.
2. Heat the oil in a pot or deep fryer to 160 degrees. Add the potato chips to the oil in small batches and fry them for 1-2 minutes or until the chips are golden brown.
3. Lift the chips out of the oil with a slotted spoon and place them on a paper towel. Season with salt.
Truffle foam
2 dl skimmed milk
a pinch of salt
2 teaspoons of truffle oil
1. Put all the ingredients in a pot and heat to about 70 degrees.
2. Beat with a whisk until foamy and scrape the foam from the surface over the soup.
Mushroom dust
30 g of dried mushrooms
6 g of salt
1. Put the ingredients in a blender and grind to a powder.