Mushroom soup with crayfish

Ingredients for 4 servings:

• 300 g crayfish, cooked and peeled
• 2 carrots
• ¼ celeriac
• ½ leek
• ½ bunch of spring onions
• ½ kohlrabi, including the young leaves
• 3 stalks of lovage
• 1 parsley root(s)
• 1 shallot(s)
• 2 garlic cloves
• ½ handful of wild mushrooms, dried
• ½ handful of porcini mushrooms, dried
• 2 jars of crustacean stock (400 ml each)
• 80 g butter
• 2 tsp crustacean paste
• herbal salt
• pepper
• some dill tips for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

very aromatic soup

Break large mushrooms into pieces if necessary. Cover the mushrooms with lukewarm water and soak for 1 hour. Wash and trim the vegetables and cut into small cubes. Chop the young kohlrabi leaves and lovage. Heat the butter in a saucepan and sauté the vegetables and chopped leaves. Deglaze with the stock. Add the mushrooms and the soaking water to the soup. Cook until the vegetables are soft. Remove a few mushroom pieces from the soup and set aside. Puree the soup and return it to the stove. Set aside 3 crayfish per plate for garnish. Add the remaining crayfish and the reserved mushroom pieces to the soup. Season to taste with herb salt, crustacean paste, and a little pepper. Serve the soup garnished with crayfish and dill.