Christmas Mushroom Soup

Ingredients

• 700 g fresh forest mushrooms (porcini, chestnuts, red caps, chanterelles, ... )
• 2 stalks leeks
• 1 onion
• 1 tbsp butter
• 1 l meat broth
• 1 sprig fresh thyme
• celery leaves
• Salt
• ground pepper
• 2 tbsp Sour cream
• very thin slices of porcini mushrooms (fried)
• 4 tbsp Sour cream

Instructions

1. 1.

   Clean the mushrooms by wiping with a kitchen towel or brushing off dirt, trim stems. Slice large mushrooms into rounds, quarter small ones. Trim green parts from leeks and cut white parts into rings. Peel and finely chop onion. Melt butter in a pot, sauté leek and onion, add mushrooms, cook briefly, then pour in broth. Add thyme and celery leaves, season with salt and pepper, simmer for about 40 minutes. Remove aromatics and puree the soup. Stir in crème fraîche and bring to a gentle boil.

2. 2.

   Serve soup on plates, garnish with a few fried mushroom slices if desired, and drizzle each serving with a tablespoon of sour cream.