Vogtland sponge palms

Ingredients for 4 servings:

• 500 g wild mushrooms, cleaned and sliced
• 1 large onion(s), finely chopped
• 1 slice(s) Kasseler or optionally 150 g diced ham
• 1 m.-sized carrot(s)
• salt and pepper
• some caraway
• 1 tsp butter
• some thyme
• 1 tsp herb vinegar or balsamic vinegar
• 4 juniper berries
• 2 bay leaves
• 1 ½ liters of chicken stock or vegetable stock
• Parsley, optional
• Bacon, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Wild mushroom soup

Add butter to a deep pan and sauté the onions and mushrooms. Finely chop the smoked pork (or diced ham) and sizzle with the finely chopped carrots for about 5 minutes, stirring frequently. Then transfer everything to a pot, season with pepper and salt (use the salt very carefully, due to the salt content of the smoked pork or ham). Season everything with vinegar, thyme, and caraway seeds. Pour in 1-1.5 liters of broth and simmer for 30 minutes over medium heat. Sprinkle with parsley, if desired, and serve. For a heartier dish, you can add some more bacon and sprinkle it on top.