Mushroom soup, rustic and refined

Ingredients for 2 servings:

• 500 g mushrooms, mixed, fresh or frozen, cleaned
• 2 shallots, chopped
• 2 garlic cloves, chopped
• ½ liter vegetable broth
• 3 tbsp cream cheese or crème fraîche
• 1 small jar of white wine
• 1 tbsp parsley, flat, chopped
• 1 tbsp capers
• 1 tsp lemon zest from an organic lemon
• salt and pepper
• Pine nuts, roasted, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, vegetarian, low carb

Cover the bottom of a heavy pot with olive oil, heat it, and sauté the shallots and garlic until translucent. Add the fresh mushrooms. Wait until the resulting liquid has evaporated. Deglaze with white wine and add hot vegetable stock. Now you can add the frozen mushrooms. Let everything simmer gently. Stir and taste occasionally. Simmer until the mushrooms still have a bite or are softened, depending on your taste. Stir in the cream cheese or crème fraîche and season with salt. Finally, stir in the lemon zest, freshly ground pepper, capers, and parsley. If you don’t like capers, leave them out. The acidity of the wine can be replaced with a small dash of lemon juice. Toasted pine nuts also go well with the dish. Crusty farmhouse bread makes a delicious accompaniment.