Wild mushroom soup with baked garlic

Ingredients for 4 servings:

• 500 g mushrooms (wild mushrooms), mixed
• 4 tbsp butter
• 1 tbsp olive oil
• 1 onion(s), finely chopped
• 1 tbsp thyme
• 2 bulbs of garlic
• 1 liter chicken broth (vegetable broth for vegetarians)
• 200 ml cream
• 4 slice(s) bread(s), toasted, cut into pieces
• salt and pepper
• some mushrooms, chopped
• e.g. chives or parsley
• 1 tbsp oil (mushroom or truffle oil) as needed
• 1 dash of lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Norway

Cut off the tops of the garlic bulbs. Drizzle with a few drops of olive oil and bake in the oven at 200°C until the individual garlic cloves are soft. This takes about 20-30 minutes. Clean the mushrooms and cut them into small pieces, reserving a few and setting them aside. Melt the butter in a saucepan and briefly fry the onion. Add the mushrooms, thyme, salt, and pepper. Simmer for a few minutes. Then pour in the broth and simmer for 15-20 minutes. Add the cream. Remove the garlic cloves from the bulb and add them to the soup (without the skins; the cloves can be easily squeezed out of the skins). Blend everything together with a hand blender (if the soup is too thick, thin it with broth or milk if necessary). Finally, season to taste and add a dash of lemon juice. For garnish, cut the reserved mushrooms into pieces, fry them briefly in the pan, and divide them among the plates. Sprinkle the toasted bread pieces and a little chives or parsley over the top. If you have them and like them, you can also add a few drops of mushroom or truffle oil to the center. This will further intensify the flavor.