Fruity autumn potato soup

Ingredients for 3 servings:

• 500 g potatoes, floury
• 300 g mushrooms, brown
• 2 apples, e.g. Boskoop
• 1 small zucchini
• ½ onion(s)
• 750 ml vegetable stock
• ½ cup cream
• 1 tsp lovage, dried
• salt and pepper
• Lemon pepper
• nutmeg
• some ghee or olive oil
• some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with apples and mushrooms

Peel the onion and dice half of it. Peel and dice the potatoes. Wash and dice the zucchini. First, clean and finely chop half of the mushrooms. Wash 1 apple thoroughly, halve it, remove the core, and dice the flesh. Melt a little ghee in a saucepan and sauté the diced onion until translucent. Add the zucchini and sauté briefly. Now add the potatoes and deglaze with about half of the vegetable stock. Season with salt, pepper, nutmeg, and the dried lovage. Cover and simmer for a good 10 minutes. Now add the apple pieces and continue cooking until the potatoes are tender and cooked. Meanwhile, clean the other half of the mushrooms and cut into slices or small quarters. Wash the second apple, halve it, quarter it, remove the core, and cut into medium-thick slices. Sprinkle with a little lemon juice. Heat some ghee in a small, non-stick pan and slowly fry the mushrooms with a dash of lemon juice, turning frequently. When the soup ingredients are soft, remove the pot from the heat, let it cool slightly, and then puree the soup. Return it to the heat and add enough vegetable stock to reach your desired consistency. Bring to a boil briefly, season to taste, and refine it with the cream. Let it simmer over very low heat. In the meantime, the mushrooms should have browned; now add the prepared apple pieces. Season with a lemon-pepper mixture and fry the apples briefly. Serve the soup in bowls, add the mushroom and apple mixture, and serve with toasted bread.