Mushroom soup with vermouth

Ingredients for 4 servings:

• 500 g mushrooms, of your choice
• 1 onion(s)
• 2 garlic cloves
• 300 g potatoes
• 100 g celery
• 2 tbsp oil
• 50 ml dry vermouth
• 500 ml chicken broth
• 2 bay leaves
• 50 ml milk
• salt and pepper
• 2 tbsp chervil, chives or parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Clean the mushrooms and cut into small pieces. Peel and chop the onions and garlic. Peel and dice the potatoes and celery. Heat the oil in a pot. Add the onions and sauté. Add the celery and garlic and fry. Add the mushrooms and potatoes and fry. Deglaze the vegetables with the vermouth. Pour in the stock and add the bay leaves. Simmer the soup for about 30-40 minutes. Remove the bay leaves and puree the soup. Pour in the milk and season with salt and pepper. Add more stock if desired. Serve the mushroom soup sprinkled with the herbs.