Herb Mushroom Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 700 ml vegetable broth
• 3 handfuls mixed wild herbs (e.g., nettle, dandelion, lamb's quarters)
• 300 ml heavy cream
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 1 tsp starch (optional)
• 200 g chanterelles
• 2 tbsp butter

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat the oil and sauté until translucent. Add the vegetable broth and simmer gently for about 10 minutes. Wash the herbs, trim tough stems, dry, chop, and set aside about 4 tbsp. Add the cream and herbs to the soup and blend smooth. Stir in lemon juice and season with salt and pepper. If desired, thicken with starch mixed in cold water.

2. 2.

   Clean the chanterelles and cut into smaller pieces if needed. Sauté in butter for about 5 minutes, seasoning with salt and pepper.

3. 3.

   Serve the soup on plates, sprinkle with remaining herbs, and scatter the chanterelles on top.