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Mushroom soup with goose pâté

Ingredients (Serves 8):

  • 200 g bolete mushrooms
  • 200 g chanterelles
  • 200 g carrots
  • 100 g parsnip
  • 2 onions
  • 2 cloves of garlic
  • 1 l vegetable stock
  • 100 ml white wine
  • 200 ml sour cream
  • 200 g roasted goose
  • 100 g goose liver
  • 80 g goose fat
  • 2 rolls
  • Parsley
  • Bay leaf / Allspice / Rosemary

Mushroom Soup With Goose Pate

Preparation:

  • Clean and dice vegetables and mushrooms. Fry a half of an onion with garlic, add wine, then evaporate. Fry mushrooms, add vegetables and vegetable stock, add the bay leaf, allspice and rosemary, add salt and pepper to taste, cook until carrot is soft.

Goose pâté

  • Fry the liver with the remaining onion and garlic in goose fat, season with marjoram. Leave to cool down, then grind, add chopped roasted goose meat, combine the ingredients, season with salt and pepper.