Savoy cabbage soup with mushrooms

Ingredients for 4 servings:

• 250 g savoy cabbage
• 250 ml cream
• 250 ml milk
• 3 potatoes, floury
• 200 g mushrooms
• 2 tbsp butter
• Pepper, white, from the mill
• Salt
• 1 pinch of nutmeg
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Jewish

Cut the savoy cabbage into thin strips. Blanch in salted water for 3-4 minutes. Drain through a sieve, reserving the cooking liquid. Measure 250 ml of the cooking liquid and heat it with the cream and milk. Peel and dice the potatoes. Add 2/3 of the savoy cabbage to the broth. Boil for 15 minutes. Boil the diced potatoes separately for 15 minutes. Meanwhile, finely slice the mushrooms and fry in butter, seasoning with salt, pepper, and nutmeg. Drain the water from the potatoes and finely mash the diced potatoes with a fork. Purée the savoy cabbage soup with a hand blender. Fold in the mushrooms and remaining savoy cabbage and season again to taste. Garnish with parsley.