Potato and mushroom soup

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 750 g potatoes
• 50 g bacon, streaky, smoked
• 1 onion(s)
• 2 tbsp oil
• 1 liter vegetable broth
• 1 bay leaf
• 250 g mushrooms
• 250 g chanterelles
• salt and pepper
• nutmeg

Instructions

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

Wash, peel, and dice the potatoes. Trim and finely chop the vegetables. Finely dice the bacon and onion. Sauté the bacon and onion cubes in 1 tablespoon of oil. Add the vegetables, potatoes, and bay leaf, and deglaze with the vegetable stock. Simmer for 15 minutes. In the meantime, trim the mushrooms and halve them if desired. Fry them in 1 tablespoon of oil over high heat, stirring. Season with salt and pepper, remove from the pan, and set aside. Remove the bay leaf from the soup. Set aside 1 ladleful of vegetables in a plate. Roughly puree the remaining potato soup. Season with salt, pepper, and nutmeg. Bring the soup to a boil, add the mushrooms and the reserved vegetables, and heat through.