Sour Sorrel Cream Soup with Mushrooms

Ingredients

• 1 Shallot
• 150 g Carrots
• 150 g leeks
• 1 stalk Celery
• 1 EL oil
• 1 bay leaf
• 2 peppercorns
• 1 clove mace
• 150 g oyster mushrooms
• 1 EL Butter
• Salt
• ground pepper (from the mill)
• 150 g sorrel leaves
• 200 g whipping cream
• Grated nutmeg

Instructions

1. 1.

   Peel the shallot, wash and trim the carrots, leeks, and celery; chop all finely. Sauté the vegetables in a large pot with oil, add the spices, pour in about 750 ml water, bring to a boil, then simmer for approximately 30 minutes.

2. 2.

   Clean the mushrooms, halve if necessary, and brown them in hot butter, seasoning with salt and pepper.

3. 3.

   Wash the sorrel, discard stems, and remove any tough parts.

4. 4.

   Strain the broth to remove spices, add two‑thirds of the sorrel, bring to a quick boil, then puree with an immersion blender.

5. 5.

   Whip the cream until stiff; slice the remaining sorrel leaves into fine strips.

6. 6.

   Season the soup with salt, pepper, and nutmeg, then fold in the whipped cream.

7. 7.

   Serve topped with oyster mushrooms and sorrel ribbons.