Clean the mushrooms and roughly chop the long stems, leaving the hats on. Finely dice the shallots and garlic. Wash fresh celery leaves and do not chop too finely. Sauté the shallots and garlic in olive oil until translucent, then add the mushrooms and stir-fry for 5 minutes.
Mix the orange juice with the coconut water and the sour cream until homogeneous. Deglaze the mushrooms with the cream mixture. Reduce the heat so that the cream simmered. Add the celery leaves and chicken stock and stir in.
Dissolve the tapioca flour and mushroom flour in the marsala. Add the mixture to the soup while stirring. Add the spices and season with salt. Turn off the heat and let the soup mature for 5 minutes with the lid on. Toast the baguette in the toaster.
Distribute the finished mushroom soup on the serving plates, garnish and serve with white bread (baguette).
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