A delicious mushroom dish for any occasion!
Soak the mushrooms in 750 ml lukewarm water for 30 minutes. Peel potatoes and cut into coarse cubes. Peel shallots and cut into rings.
Heat 2 tbsp. oil in a saucepan and sauté shallots and potato cubes for 5 min. over medium heat. Squeeze out men’s mushrooms, perhaps chop. Pour soaking water and stock to potatoes and cook uncovered over medium heat for 20-25 minutes. Finely mash potatoes and 100 ml whipping cream with a hand blender. Season with salt, pepper and nutmeg.
3. Whip 100 ml of whipped cream until stiff and set aside to cool. Roast pumpkin seeds in a frying pan with 1 tbsp oil for 4 min. Add the squeezed mushrooms and sauté briefly. Season with salt and pepper.
4. fold the whipped cream into the soup, spread the mushrooms and roasted pumpkin seeds evenly over it. Coarsely chop the chives and sprinkle over the top.
Nutritional values
Fat in g: 25
Carbohydrates in g: 16
Preparation time
80 min.
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