Shaggy ink cap cream soup

Ingredients for 2 servings:

• 12 mushrooms (shaggy ink cap)
• 2 stalks of spring onions
• 1 tbsp butter, for sautéing
• 125 ml broth
• Salt, as needed
• 2 tbsp cream
• 1 slice(s) of toast
• 1 tbsp butter
• 1 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

Cultivated mushrooms are suitable as a substitute

Clean the ink caps, preferably with a brush or kitchen towel, but never with water. Cut into rings. Finely chop the spring onion and garlic and sauté with the mushrooms in hot butter until translucent. Add the broth and cook for about 5 minutes. Season with salt, but be careful if the broth is already salted. Purée everything and add the cream. Serve with toasted white bread, which you can cut into various shapes using Christmas cookie cutters, and garnish with chopped parsley.