Mushroom Cream Soup with Goat Cheese

Ingredients

• 600 g Mushrooms
• 2 shallots
• 2 Garlic cloves
• 5 g Butter (1 tsp)
• 15 g flour (1 tbsp)
• 150 ml dry white wine
• 500 ml vegetable broth
• Salt
• 2 tbsp olive oil
• 10 sage leaves
• 50 g walnut kernels
• 150 ml soy cream
• Pepper
• nutmeg
• 80 g goat cheese

Instructions

1. 1.

   Clean mushrooms and slice very thinly; set aside a few slices for garnish.

2. 2.

   Peel and finely chop shallots and garlic. Heat butter in a pot. Sauté shallots and garlic over medium heat for 2–3 minutes. Add mushrooms, dust with flour, stir, then deglaze with white wine. Pour in broth, season with salt, cover, and simmer for 20 minutes.

3. 3.

   Meanwhile, heat olive oil in a small pan. Quickly fry sage leaves over high heat until crisp.

4. 4.

   Coarsely chop walnuts and toast them in a dry pan until fragrant.

5. 5.

   Puree the soup. Stir in soy cream and season with salt, pepper, and freshly grated nutmeg. Divide into four bowls. Top each with 1 tbsp goat cheese, roasted walnuts, mushrooms, and sage.

6. 6.