Recipe: Champignoncremesuppe

Champignoncremesuppe

Champignoncremesuppe

2 onions
150 grams (5 oz) mushrooms
70 grams (2 oz) additional mushrooms, for garnish
1 T olive oil
20 grams (.7 oz) flour
3/4 liter (ca. 25 oz) vegetable stock
1/8 liters (4.2 oz) light cream (18% fat)
1 pinch each, nutmeg, salt, and pepper
dash of lemon juice
1/8 liters (4.2 oz) light sour cream (1% fat)
1 teaspoon parsley

1. Finely dice the onions and thinly slice all ​the ​mushrooms. Briefly roast the onions and 150 grams (5 oz) of the sliced mushrooms in olive oil.
2. Add the flour to the roasted vegetables and saute, then add the vegetable stock and light cream. Season with the nutmeg, salt, pepper, and lemon juice.
3. Cook the soup for 20 minutes, occasionally stirring.
4. Add the sour cream and stir until the soup is smooth.
5. Add the remaining 70 grams (2 oz) sliced mushrooms and parsley to the soup. Simmer for a few minutes, then serve.

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Recipe: Jäger Schnitzel

Jägerschnitzel

Jägerschnitzel

For the sauce:

Butter
1 lb mushrooms, washed and sliced
3 slices bacon*, cut into small pieces
1 small onion, finely diced
1/2 cup vegetable broth
1/2 cup cream
Salt and pepper to taste
1/2 teaspoon dried thyme
Dried parsley to taste
A little extra milk as needed

1. Melt some butter* in a pan and fry the mushrooms until they begin to release their water. Remove the mushrooms from the pan and set aside.

2. Melt some more butter in the same pan. Add onions and bacon, and cook until the onions begin to brown.

3. Return the mushrooms to the pan with the onion/bacon mix, then add the broth and cream. Add salt, pepper, and thyme, and stir well.

4. Bring mixture to a simmer and continue simmering until the liquid has noticeably reduced (15-20 minutes), stirring occasionally.

5. Stir milk into the sauce until the sauce reaches the desired consistency (the sauce should be creamy, and not too thin). Remove the pan from the heat, add parsley, and add salt and pepper if necessary. Cover.

6. Prepare schnitzel as you normally would. (Here is the recipe that I use for schnitzel.) Pour some of the sauce over each schnitzel cutlet and garnish with sliced mushrooms and lardons.

*NOTES

1. If you can find black forest ham (or something similar), it would be a more authentic flavor than bacon.

2. There is no set amount of butter that you should use, so do it to taste. I am generous with my butter and melted enough to coat the bottom of the pan and the mushrooms: at the very least melt enough to coat the bottom of the pan.