Porcini Mushroom Soup with Heath Mushroom

Clean the mushrooms and cut them into leaves. Chop onion and garlic and sauté with mushrooms in butter.

Deglaze with white wine, pour in soup and simmer on low heat for about 15 minutes. Add whipped cream. Season soup with salt, pepper and caraway seeds, puree finely and strain through a sieve.

Dry heat buckwheat flour in a frying pan until pleasantly fragrant. While stirring, add lightly salted hot water until a thick quantity is formed. Break the quantity into small pieces with two forks or wooden spoons. Add the grammel lard and stir-fry the sterz.

Clean the mushrooms for the garnish, cut them into slices and roast them in foamed butter. Drain the mushrooms on kitchen roll.

Serve soup with porcini mushrooms as garnish and with heath mushrooms as side dish.

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