Potato cream soup with roasted garlic mushrooms (wild mushrooms)

Ingredients for 3 servings:

• 650 g potatoes, floury, peeled and roughly diced
• 1 bunch of soup vegetables, finely chopped
• 1 liter vegetable broth
• 1 bay leaf
• ½ can saffron
• 100 g cream
• salt and pepper
• 1 tsp marjoram, fresh
• 4 cloves garlic, finely chopped
• some butter
• 300 g mushrooms, mixed wild mushrooms or chanterelles, slightly chopped
• Parsley, chopped
• nutmeg
• broth, instant

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A gourmet soup. With steipilze, it becomes especially noble.

Cook the potatoes and vegetables in the vegetable broth. Add the bay leaf, saffron, and marjoram and season lightly. Cover and simmer for about 30 minutes. Remove the bay leaf and blend the soup until smooth. Whisk the cream until semi-stiff. Lightly sauté the garlic in a little butter, add the mushrooms, and fry quickly. Make sure no water comes out; otherwise, let it evaporate. Season lightly with a little granulated stock powder. Serve the soup, drizzle with cream, and place the fried mushrooms in the center, sprinkled with parsley.