Wild Mushroom Cream Soup

Ingredients

• 500 g wild mushrooms
• 1 onion
• 4 garlic cloves
• 2 celery stalks
• Olive oil and butter
• Salt and pepper
• A few sprigs of fresh thyme
• 150 ml light cream
• ½ vegetable stock cube

Method

1. 1

   Clean, rinse and chop the mushrooms. Finely slice the onion, garlic and celery, and sauté them in a saucepan with a mixture of olive oil and butter until soft and fragrant. Add the mushrooms, season with salt and pepper, sprinkle in the thyme leaves and cook over a medium heat for 10–15 minutes.

2. 2

   Pour in enough water to just cover the vegetables. Stir in the vegetable stock cube, add the cream and let the soup simmer gently for about 5 minutes until everything comes together.

3. 3

   Blend if you prefer a silky smooth consistency or leave it rustic. Serve warm.