Sauté shallot and garlic clove with a few thyme leaves in oil. Add the cleaned mushrooms and heat briefly. Extinguish with half of the vegetable soup, make a few min.
Puree. Add the rest of the vegetable soup and cook for another ten minutes. Season with pepper, salt, nutmeg and a few drops of lemon. Finally bring the mushroom soup to boiling point and serve in hot cups. Garnish with a few thyme leaves.
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