Schwammaschnitz

Ingredients for 4 servings:

• 1 ½ kg mushrooms, various (wild mushrooms, e.g. chestnut mushrooms, chanterelles, birch mushrooms, pearl mushrooms)
• 4 large potatoes, waxy
• 1 yellow beet
• 1 piece(s) celeriac, small
• 100 g bacon, fattier
• 2 bay leaves
• 2 vegetable stock cubes
• 2 tsp, leveled caraway seeds
• 3 tbsp butter
• 2 tbsp flour
• 1 tbsp sugar
• salt and pepper
• marjoram
• chervil
• Vinegar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mushroom soup from my hometown of Hof, made according to Grandma’s recipe

Thoroughly clean the wild mushrooms and cut into small pieces. Clean and slice the potatoes, celery, and turnip. Add everything to approximately 1.5 liters of water along with the bay leaves, marjoram, caraway, and stock cubes. Bring to a boil and simmer until the potatoes are tender but not falling apart. Dice the bacon, fry until crisp, and add. Make a light roux with butter and flour and stir it into the soup. Bring to a boil until the soup is thickened and finally season with salt, pepper, sugar, and vinegar. Sprinkle with chervil leaves and serve.