Champignon Cream Soup

Ingredients

• 400 g Mushrooms
• 250 g waxy potatoes
• 150 g celery root
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 800 ml poultry broth (or vegetable broth)
• 100 g crème fraîche
• Salt
• Pepper (freshly ground)
• dill sprigs (for garnish)

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and cube the potatoes and celery root. Peel and roughly dice the onion and garlic, then sauté together in a hot pot with butter until translucent. Dust with flour and deglaze with wine. Bring to a boil and add the broth. Add the mushrooms, potatoes, and celery root to the soup and simmer gently for about 20 minutes. Then puree and strain through a fine sieve. Return to the pot, bring back to a boil, and reduce further if needed or add more broth.

2. 2.

   Stir in the crème fraîche except for 2 tbsp, season with salt and pepper. Serve on soup plates, garnish each with a dollop of crème fraîche, lightly peppered, and topped with dill sprigs.