Porcini Mushroom Soup with Plum Bames

4.06
★★★★
(193 votes)
Total Time Icon
Total time: 4 hours 55 min
Preparation Time Icon
Prep time: 45 min
Cooking Time Icon
Cook time: 10 min
Rest Time Icon
Rest time: 4 hours
Yield Icon
Enough for 2 people

🍓 Ingredients

1 shot Vinegar (rice vinegar) 📝 🍽
1/2 Onions 📝 🍽
1 tablespoon Olive oil 📝 🍽
1 teaspoon Flour 📝 🍽
1 cup Vegetable broth 📝 🍽
2 medium-sized Porcini mushrooms 📝 🍽
1/2 Garlic cloves 📝 🍽
2 tablespoons Creme fraiche 📝 🍽
1 cup Chicken broth 📝 🍽
1 cup Cream 📝 🍽
1 tablespoon Butter 📝 🍽
1 Porcini mushrooms fried in butter 2 slices of it
2 slices Smoked ham (plum bames) 📝 🍽

🍽 Instructions

Zwetschgenbames is a specialty from Franconian Switzerland/Bamberg, roughly comparable to Bündner Fleisch.

Sauté the finely chopped onions in a little olive oil, dust with flour and deglaze with the rice vinegar.

Add the finely diced porcini mushrooms and sauté briefly. Deglaze with the broths and simmer for 10 minutes. Add the cream, bring to the boil once. Before serving, add the crème fraîche and butter and thicken. Put the soup in a plate, put the mushroom slices and form the plum bames into a rose and put it in.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
🤷
Carbs
🤷
Fats
🤷
kcal
🤷
kJ
🤷

📝 Recipe Overview


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