Parsley and potato soup with fried mushrooms

Ingredients for 2 servings:

• 1 bunch of parsley
• 3 large potatoes, floury
• 500 ml vegetable broth, strong
• some salt
• ½ tsp white pepper, ground
• ½ tsp lemon juice
• 1 sugar cube
• 200 g mushrooms, brown
• 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

light summer soup

Pluck the parsley leaves from the stalks. Peel the potatoes and cut into pieces. Cook the potato pieces in a pot with half the parsley, the vegetable stock, and the seasoning until the potatoes are tender. Meanwhile, chop the mushrooms into small pieces and fry them gently in butter in a pan. When the potatoes are tender, puree the soup with a hand blender until fluffy. Just before the end of the purée, add the other half of the parsley leaves and finish puréeing. You should still be able to see a few leaves in the soup. Serve the soup in deep plates or bowls and add the fried mushrooms at the end. Baguette goes well with it.