John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 2 garlic cloves
- 300 g mushrooms
- 800 g zucchini
- 1 tbsp oil
- 750 ml vegetable stock
- 2 bay leaves
- 200 g processed cheese (Leerdamer)
- salt and pepper
- nutmeg
- lemon juice
- Parsley
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
nice and creamy with Leerdamer cheese spread
Peel and dice the onion and garlic. Clean and slice the mushrooms. Clean and dice the zucchini. Heat the oil in a pan and sauté the mushrooms. Add a little salt and mix with the chopped parsley. Remove from the pan. Add a little more oil to the pan, if desired, sauté the onions and garlic until translucent, then briefly fry the zucchini. Deglaze with vegetable stock. Add the bay leaves and simmer for about 15 minutes. Remove the bay leaves and purée the soup. Melt the cheese spread in the soup and season with salt, pepper, nutmeg, and lemon juice. Divide among plates and arrange the mushrooms on top.
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