Cream Of Mushroom Soup With Chanterelles & Whisked Egg White With Purslane

• Soup
• 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. In 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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Taken from food52.com/recipes/53320-cream-of-mushroom-soup-with-chanterelles-whisked-egg-white-with-purslane (may not work)