Mushroom soup

Ingredients for 4 servings:

• 300 g mushrooms
• 3 garlic cloves, chopped
• ½ cup cream
• ½ lemon(s), the juice
• 1 liter vegetable broth
• salt and pepper
• 1 bunch parsley, chopped
• 1 tbsp olive oil

Instructions

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

Starter – best made with porcini mushrooms

Clean and finely chop the mushrooms, then sauté them with the garlic in hot olive oil. Season with salt and pepper and deglaze with the broth. Simmer until the mushrooms are soft. Add the finely chopped parsley, cream, and lemon juice. Finally, puree with a hand blender until the desired consistency is reached. Serve with fresh white bread and a dry red wine. Tip: You can also remove some of the mushrooms and add them back after puréeing, so the soup retains some of its crunch.