1 – 2 Schalotten, sch\u00e4len, grob hacken<\/p>\n
1 Knoblauchzehe, sch\u00e4len, grob hacken (optional)<\/p>\n
600 g Champignons putzen und in Scheiben schneiden<\/p>\n
2 EL Oliven\u00f6l<\/p>\n
1 dl Weisswein<\/p>\n
1 dl Gem\u00fcsebouillon<\/p>\n
1 – 2 EL Saucenrahm<\/p>\n
ein Bund Salbei, nur Bl\u00e4tter<\/p>\n
2 Prisen Fleur de Sel<\/p>\n
gemahlener Pfeffer<\/p>\n
eine Handvoll Haseln\u00fcsse, grob gehackt<\/p>\n
1 Packung Kambly Ficelles aux Olives Vertes et Noires<\/p>\n"}],"recipe-duration":"35","recipe-duration-filter":"3","recipe-preparation":[{"preparation-step":"Schalotte und Knoblauch sch\u00e4len und grob hacken."},{"preparation-step":"Die Pilze putzen und in Scheiben schneiden."},{"preparation-step":"2 EL Oliven\u00f6l in einer Bratpfanne erhitzen, erst Schalotte, dann Knoblauch hinzugeben und anschwitzen (nicht braun werden lassen)."},{"preparation-step":"Dann die Pilze hinzugeben und 4 - 5 Minuten anbraten, bis sie weich sind."},{"preparation-step":"Mit Weisswein abl\u00f6schen, die Bouillon dazu geben und noch etwas k\u00f6cheln lassen. Danach erst etwas abk\u00fchlen lassen"},{"preparation-step":"Mit dem Stabmixer p\u00fcrieren. Je nachdem, wie fest oder fl\u00fcssig man die Suppe mag, noch mehr Bouillon hinzugeben. 1 - 2 EL Rahm untermischen."},{"preparation-step":"In etwas Oliven\u00f6l die Salbeibl\u00e4tter ein paar Minuten knusprig braten und mit etwas Fleur de Sel w\u00fcrzen. \u00dcbersch\u00fcssiges Fett mit Papier abtupfen."},{"preparation-step":"Suppe anrichten, nach Belieben mit Salz und Pfeffer abschmecken und mit den knusprigen Salbeibl\u00e4ttern und gehackten Haseln\u00fcssen sowie den Ficelles garnieren."},{"preparation-step":"Tipp: Statt Rahm kann auch Kokosmilch verwendet werden."}],"recipe-author":{"name":"
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