Clear Mushroom Soup

Ingredients

• 1 l poultry stock
• 2 tsp porcini mushroom powder
• 125 ml dry white wine
• 1 stalk leek (thin, long)
• 350 g fresh small mixed mushrooms
• 2 tbsp butter
• 1 pack mushroom ravioli (ready product, refrigerated shelf)
• Salt
• black pepper (freshly ground)
• Asian sliced garlic (for garnish)

Instructions

1. 1.

   Bring stock, white wine, and porcini powder to a boil. Add the ravioli to the broth. Bring to a boil again and let cook according to package instructions.

2. 2.

   Meanwhile, clean the mushrooms, trim the stems, and slice them. Heat butter in a pan and quickly sauté the mushrooms until golden brown on both sides, seasoning with salt and pepper.

3. 3.

   Arrange the mushrooms on deep plates, lift the ravioli from the broth with a slotted spoon and place them on the plates. Top with some hot broth and serve garnished with sliced garlic.