Dried boletus soup

As you know, dried mushrooms open up best of all and begin to "breathe" in the first courses - to be sure of this, it is enough to try out a simple recipe for soup made from dried boletus boletus.

Ingredients

• Dried boletus mushrooms - 100 grams Potatoes - 500 grams Carrots - 150 grams Onions - 200 grams Egg yolks - 2 Pieces Cream - 200 Milliliters Salt - To taste Peppercorns - 3 Pieces Bay leaf - 1-2 Pieces Vegetable oil - 2 Tbsp. spoons Butter - 1 Tbsp. spoon

Directions

1. Rinse dry mushrooms well and soak in cold water for 2-3 hours, then rinse again with running water, put in a colander and dry a little.
2. Cut them into small pieces and fry in a saucepan with a little vegetable oil mixed with butter. After a few minutes, add finely chopped onions.
3. When the onion becomes transparent, tired, add mushrooms, stir, turn off the heat and cover the stewpan with a lid.
4. Boil water in a small saucepan, add small diced potatoes and finely chopped carrots. Add bay leaf, peppercorns, salt
5. After 15-20 minutes, if the vegetables become soft and tend to fall apart from the light touch of a spoon, this is a signal that it is time to drain the water (into a separate container, since this is not waste at all, but the basis for the soup), remove the bay leaf and pepper , and then add a glass of broth to a saucepan with mushrooms and turn on the fire - the mushrooms should be stewed for 8-10 minutes in the broth.
6. While this is happening, puree the boiled vegetables by hand or in a blender.
7. Grind the puree with egg yolks and cream and slowly add the remaining vegetable broth to it, stirring constantly and making sure there are no lumps. The required consistency can be achieved with wheat flour or starch, but if the potatoes are "old", then the mashed potatoes will be tender anyway.
8. Pour the soup base into a saucepan with fried and stewed mushrooms and warm it up - without boiling! - over low heat, stirring constantly.