Cream of Porcini Mushroom Soup

For the porcini cream soup, first place the dried mushrooms in lukewarm water and soak for at least 1 hour. In the meantime, clean the fresh mushrooms well and cut them into small pieces.

Melt butter in a saucepan and sauté the parsley. Add flour, stir through and let it brown briefly. Then gradually pour in soup and add the soaked mushrooms along with soft liquid. Let it boil until the soup no longer tastes mealy.

Now add the mushrooms, stir in whipped cream and cook for about 10 minutes. Season to taste with salt, pepper and caraway seeds.

Meanwhile, toast white or black bread cubes in a pan in a little butter until crispy. Season to taste with a little porcini or celery salt and sprinkle the crispy bread cubes over the porcini cream soup.

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