John Myers
Ingredients for 4 servings:
- 500 g mushrooms, mixed
- 2 large onions
- 2 tbsp butter
- 500 ml vegetable stock
- salt and pepper
- 2 eggs
- 150 g cream
- 2 tbsp parsley, chopped
- Marjoram as needed
- 4 large floury potatoes
- Wild garlic as needed
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Carefully clean and wash the mushrooms and drain well. Halve or quarter them depending on their size. Peel and dice the potatoes. Peel the onions and dice them coarsely or finely, depending on your taste. Melt the butter in a saucepan and sauté the onions until translucent. Briefly braise the potatoes and mushrooms. Heat the vegetable stock, pour in the mixture, cover and simmer over low heat for about 10 minutes. Season with salt and pepper. Whisk the eggs with the cream. Stir in a little hot vegetable stock and use this to thicken the mushroom soup. Heat the soup for several minutes. Do not allow it to boil any further, as this will cause the egg to curdle. Season to taste with marjoram and wild garlic. Ladle the soup into a tureen and serve sprinkled with chopped parsley.
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