Forest Mushroom Soup with Peas

Ingredients

• 700 g fresh forest mushrooms (porcini, chestnut, red caps, chanterelles etc.)
• 2 stalks leeks
• 1 onion
• 1 tbsp butter
• 1 l meat broth
• 1 sprig fresh thyme
• celery leaves
• Salt
• Pepper
• 2 tbsp crème fraîche
• 2 tbsp finely chopped parsley
• 100 g frozen peas

Instructions

1. 1.

   Clean mushrooms, trim stems and rinse if needed. Slice large mushrooms, quarter small ones. Trim green parts from leeks, slice 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.

2. 2.

   Add thyme and celery leaves, season with salt and pepper, simmer for about 40 minutes. Thaw peas. Remove herbs, roughly puree soup, add peas, simmer 5-7 minutes. Stir in crème fraîche, bring to a gentle boil, sprinkle with parsley, serve.