Zucchini Soup with Morel Mushrooms and Potatoes

Ingredients

• 500 g waxy potatoes
• 300 g zucchini
• 150 g fresh morel mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 500-750 ml vegetable broth
• Salt
• Pepper
• 100 g Sour cream
• nutmeg
• 2 tbsp olive oil
• 2 sprigs parsley

Instructions

1. 1.

   Peel, wash, and cut the potatoes into small bite-sized pieces. Wash, trim, halve lengthwise, and slice the zucchini thinly. Clean the mushrooms and grate them.

2. 2.

   Peel and finely chop the onion and garlic, then sauté in a pot with melted butter until translucent. Add the potatoes and zucchini, stir briefly, and pour in the broth. Season with salt and pepper, then simmer over medium heat for about 10 minutes.

3. 3.

   Remove half of the vegetables, set aside, puree the soup, fold in sour cream and add more broth if needed, seasoning with nutmeg to taste.

4. 4.

   Sauté the mushrooms in a hot pan with 2 tbsp oil until browned on all sides. Return them and the remaining vegetables to the soup, warming briefly. Wash, dry shake, and roughly chop the parsley. Ladle the zucchini soup into bowls and sprinkle with parsley before serving.