Cream of Mushroom Soup with Chanterelles & Whisked Egg White with Purslane

By • May 1, 2016 1 Comments

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Author Notes: Rich creamy mushroom soup with fluffy egg whites with purslane floating on top..Piper Nigrum (GamzE)


Serves 4


  • 400 grams Champignon mushrooms
  • 20 grams Dried Chanterelles
  • 1 Large Onion
  • 200 milliliters Chicken Stock
  • 50 milliliters White Wine
  • 150 milliliters Cream
  • 1 teaspoon Nutmeg
  • Salt&Pepper
  • 1 tablespoon Butter

Egg Whites

  • 4 Egg Whites
  • 1 pinch Salt
  • 20-30 pieces Purslane Leaves
  1. Put your dried Chanterelles in hot water and let them soak for 15-20 minutes. Squeeze excess water. (you can add the juice from the mushroom )
  2. İn a pan add your butter and diced onions and salt and sweat in low medium heat.
  3. Add your thinly sliced mushrooms and chanterelles and simmer for 5 minutes. Add nutmeg,turmeric and white wine. Reduce.
  4. Add your chicken stock and simmer until mushrooms are cooked. Use a blender , sieve the mixture, put back on the stove and add cream. Adjust seasoning. Bring to a boil and turn off the heat.
  5. Clean and gently dry purslane leaves. Whisk egg whites with a pinch of salt. When firm fold in the purslane leaves. Shape as quenelles and gently cook in a large pot with water at 80 C till both sides are cooked.

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