Creamy vegetable soup with sausage pieces

Ingredients for 3 servings:

• 4 Mettenden, approx. 300 g
• 6 mushrooms
• 1 onion(s)
• 3 carrots
• 1 leek(s)
• 1 celeriac, approx. 150 – 200 g
• 2 tbsp flour
• 800 ml water
• 4 tsp clear stock powder, e.g. vegetable stock
• 200 ml sweet cream
• 1 bunch of parsley
• salt and pepper
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash and dice the mushrooms. Thinly slice the mettenden sausages. Brown both in oil in a large pot, season with salt and pepper. Cook for about 5-10 minutes. Finely chop the onion, carrots, leek, and celery and add to the pot. Dust with flour, fold in, and cook for another 5 minutes. Separately, bring the water to a boil and stir in the broth. Deglaze the pot with the broth and add the cream. Chop the parsley and add it as well. Season to taste and add more salt and pepper if desired. Serve with bread rolls.