Mushroom soup

Ingredients for 4 servings:

• 600 g mushrooms, rosé
• 2 shallots
• 2 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 650 ml vegetable stock
• 3 sprigs sage
• 5 tbsp sunflower oil
• 50 g walnuts
• 100 g crème fraîche
• 125 g goat’s cheese, cut into pieces
• some salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with walnuts and goat’s cheese

Clean, dry, and thinly slice the mushrooms. Peel and finely dice the shallots. Heat the butter in a saucepan and sauté the shallots. Set aside 4 tablespoons of mushrooms, add the rest to the pan, dust with flour, and sauté. Deglaze with wine and stock, cover, and simmer for about 20 minutes. Deep-fry the sage leaves in hot oil. Drain on kitchen paper. Chop the walnuts and toast them without fat. Purée the soup and stir in the crème fraîche. Season with salt, pepper, and nutmeg. Serve in portions with cream cheese pieces, nuts, sage, and the remaining mushrooms.