Cream of Celery Soup with Porcini Mushrooms

Peel and dice the potatoes and celery. Clean the celery and the leek and also cut into small cubes. Melt a tablespoon of butter in a saucepan and fry the vegetables, potatoes and coriander seeds in it for about 3 minutes, don't forget to stir. Add a liter of water, the crushed and peeled garlic clove, bay leaf and thyme to the pot. Season to taste with salt and pepper. Bring to the boil once and then simmer for about 20 minutes with the lid closed.

Then remove the thyme and bay leaf and finely puree the soup with the hand blender. The soup becomes even finer if you pass it through a sieve. Then stir in the liquid cream and bring to the boil again. Then season to taste. Carefully clean the mushrooms and just cut off the stems. Then cut into thin slices, heat 2 tablespoons of butter in a pan and fry the porcini mushrooms until golden brown. Serve the soup and pour the fried mushrooms over it. If you like, you can brown a little butter and drizzle it over the finished soup.