Ingredients

 

• 1- 1 ½ lbs Beech mushrooms

• 1 medium onion

• ¼ lb pork belly or bacon slap, or for vegetarian version add 1/ lb tempeh

• 2 oz butter or butter substitute

• 1 teaspoon lemon juice

• Salt, pepper, nutmeg (freshly grated if possible) to taste

• 3 cups beef broth, or vegetable stock

• ½ cup sour cream or crème fraiche

• 1 egg yolk 

• 1 ½ cup (or more) dry white wine

• 6-8 sprigs (or more to taste) parsley

• Chives for toppinng

 

Directions

 

Coarsely chop the mushrooms. Finely chop the onion. Dice the pork. Melt  the butter in a large skillet and saute the chopped onion and diced pork.

 

Add the mushrooms and stir. Add the lemon juice, salt, pepper, nutmeg, and broth. Simmer for 12-15 minutes.

Combine the cream, egg yolk and chopped parsley and stir Into the mushroom mix. Add the wine. Taste and correct the seasoning to your liking. 

 

Ladle into soup bowls and sprinkle with chopped chives.

 

 

Recipe by Irana Just, translated from her mother’s recipe.