Carrot soup with potatoes and mushrooms

Ingredients for 4 servings:

• 750 g carrot(s)
• 500 g potatoes
• 1 large onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• 1 ¼ liters vegetable broth or chicken broth
• 100 g cream
• Salt and pepper, black
• 100 g mushrooms
• 4 slices of toast or white bread

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the soup, peel the carrots and potatoes and grate them both with a grater or in a food processor. Peel and finely chop the onion and garlic. Heat the oil in a large pot and sauté the onion and garlic. Add the carrots and potatoes and sauté briefly. Pour in the stock and simmer over medium heat for about 25 minutes. Meanwhile, dice the toast or white bread slices and slice the mushrooms. Fry both in a pan with a little oil until crispy. Purée the soup finely with a hand blender. Add the cream, bring back to a boil and season with salt and pepper. Divide the soup among 4 bowls. Divide the croutons and mushrooms over the soup. You can also whip a little cream and spread it over the soup as well.