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

Directions

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.