Green peas

Ingredients for 6 servings:

• 1 kg potato(s), waxy
• 500 g mushrooms, fresh mixed forest mushrooms
• 2 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 2 tbsp butter
• 200 ml sweet cream
• 1 bay leaf
• salt and pepper
• 1 bunch of parsley

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Mushroom soup

Peel the potatoes, cut into 1.5 cm cubes, and boil in a little salted water for 5 minutes. Wipe the mushrooms with a damp cloth, trim the stem ends, and roughly chop the mushrooms. Coarsely grate the carrots. Boil the mushrooms in 3 liters of water for 10 minutes, then add the carrots and cook for another 5 minutes. Meanwhile, peel and finely chop the onion, and sauté in the butter until translucent. Add to the mushrooms and carrots along with the precooked potatoes, cream, and bay leaf. Season with salt and pepper and boil for another 20 minutes, until the potato cubes are tender. Then remove the bay leaf and season the soup to taste. Finely chop the parsley and sprinkle it on top.