Mushroom soup

Ingredients for 4 servings:

• 500 g mixed wild mushrooms
• 1 onion(s)
• ½ bunch parsley
• ½ lemon(s)
• 50 g butter
• 1 tbsp, leveled flour
• 1 liter vegetable broth
• 100 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wild mushroom soup

Prerequisite: Wild mushrooms you pick yourself must be identified with certainty; if in doubt, seek advice from a mushroom expert. Never use unfamiliar mushrooms! Clean the mushrooms, but don’t wash them; it’s better to trim off any dirty parts. Chop the mushrooms fairly finely; only chanterelles can be added to the soup in larger pieces, as they won’t become “mushy.” Finely dice the onion and fry gently in butter until light yellow, add the mushrooms, and fry with the onion. The mushrooms release liquid fairly quickly; sauté until the liquid has evaporated, then dust with flour and briefly roast. Stir in the broth, season with salt and pepper, and simmer for 15 minutes over low heat. Pour in the cream, bring to a boil, remove from the heat, and season with salt, pepper, lemon juice, and a little lemon zest. Chop the parsley and sprinkle over the finished soup. In Bavaria, a bread dumpling is often added to the soup. But it also tastes good with hearty farmhouse bread.