When the first ones in spring Cornstorms sprout, the time for one of the most aromatic mushroom soups of the year. This soup combines the delicate taste of the cornstorms with creamy acidic creamstronger Broth and fresh Herbs. She was particularly popular with mushroom fans in the GDR, because Maipist – also Greenling,, Rifle or Sponge named – considered a delicacy from domestic forests. With something Nettle,, Dandelion or cress the soup can be wonderfully refined – a real one Spring dish with a regional character.
Ingredients for the soup from corn fungi
- 300 g of corn fungi (also greenlings, stick sponges, Rüblinge)
- 1 large onion
- 1/2 liter of acid cream
- 1/4 liter bone broth
- 1 bouquet of parsley
- 40 g margarine
- pepper
- Salt
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Preparation of the soup from corn fungi
- Clean the mushrooms and cut them leafy.
- Cut the onions into strips and steam with margarine in a saucepan light yellow.
- Add the corn fungi and steam for about 15 minutes.
- Then fill with the meat broth and the sour cream and let it boil for 5 minutes.
- Season with some freshly ground black pepper and salt, sprinkle the small chopped parsley over it and serve hot.
- You can also refine the soup with weighed wild herbs (dandelion, nettle, cress).
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(After: cookbook for mushroom collectors »Verlag for women, Leipzig, 1989)
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