Mushroom soup with roasted parma ham



The soup is very tasty and therefore; serve only about 1 1/2 dl per person. The crunchy roasted parma ham provides a good saltiness.

Serves 10

500 g mushrooms
1 tablespoon butter
1.5 dl whipping cream
2 pinches of salt
7 dl milk
185 g mushroom cream
1 dl dry sherry
2 teaspoon salt

garnish
100 g mushrooms
1 tablespoon butter
1 tablespoon olive oil
1 pinch salt

chips
20 thin slices of parma ham

Do this.
1. Ansa mushrooms and cut it into smaller pieces. Fry it in butter about 5 minutes.
2. Mix the mushrooms with the cream in a blender or food processor to a smooth paste. Add the salt. Let the mushroom mixture stand in the refrigerator at least 6 hours.
3. Heat the mushroom mixture in a large saucepan. Pour in milk while stirring. Beat in the mushroom cream and bring to boil temperature. Season with sherry and salt.
4. Renchips: Preheat the oven to 250 °. Place slices of parma ham on a baking sheet with parchment paper. Roast them in the upper part of the oven for about 4 minutes per side.
5. garnish: Cut the mushrooms into thin slices. Fry them in hot pan with butter and oil for about 2 minutes. Sprinkle with salt.
6. Serve the soup with fried mushrooms and parma alongside.

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