👉 Creamy Mushroom Soup (Porcini, Chanterelles, Oyster, Button Mushrooms) | Chef Paul Constantin 

Why make Creamy Mushroom Soup with Porcini when you can make it with Chanterelles or Button Mushrooms, or even a fake Tripe Soup with Oyster Mushrooms. Well, I took all these mushrooms and made something sensational, in my opinion. I made Creamy Mushroom Soup with a mix of mushrooms. Very tasty and very easy to make.
You can find the step-by-step recipe for Creamy Mushroom Soup in the video, and the ingredients for the soup with cream and a little vinegar are listed below in the description.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for Mushroom Soup:
300 gr Porcini mushrooms, fresh or frozen;
300 gr Chanterelle mushrooms, fresh or frozen;
300 gr Oyster mushrooms;
300 gr Button mushrooms;
100-150 gr carrot;
100-150 gr parsnip;
100-150 gr parsley root;
3 stalks of celery or 100-150 gr celery root;
1 red bell pepper;
3 medium potatoes;
2 medium onions;
250 gr tomato juice or 1 heaping tablespoon of tomato paste;
2 bunches of fresh parsley;
1 bunch of fresh dill;
30 ml sunflower oil;
3 liters of hot water;
salt and pepper to taste;
For the vegan version, omit the cream and eggs, and add vinegar and garlic passed through a sieve at the end.
Ingredients for the cream dressing (liaison):
250 gr heavy cream;
200 ml liquid cream;
4-6 tablespoons of 9% vinegar or from hot peppers;
8-10 medium/small-sized garlic cloves;
2 egg yolks;
Enjoy your meal!
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