Mushroom soup with vegetables

Ingredients for 1 servings:

• 130 g potatoes
• 80 g carrot(s)
• 5 g butter
• 30 g spring onions
• 250 g vegetable stock
• 155 g chanterelles, from the jar with broth (250 g total weight)
• Salt and pepper, black, from the mill
• 2 tbsp cream
• 10 g parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a single soup

Peel and dice the potatoes and carrots. Heat the butter in a saucepan over medium heat and sauté both vegetables for a few minutes. Then add the stock, bring to a boil, reduce the heat, and simmer covered for 15 minutes. Trim the spring onions, cut them into small rolls, and add them to the pan for the last 5 minutes. Puree the soup until it reaches the desired consistency. Add the mushrooms and stock and season with salt and pepper. Stir in the cream, bring back to a boil, and remove from the heat. Stir in the finely chopped parsley. Serve the soup in a deep bowl, garnish, and serve.