Summary

Ingredients

• 500 g mushrooms (forest mushrooms), mixed
• 4 tablespoon butter
• 1 tablespoon olive oil
• 1 onion (s), finely chopped
• 1 tablespoon thyme
• 2 bulbs garlic
• 1 liter chicken broth (vegetable broth for vegetarians)
• 200 ml cream
• 4 slices bread, toasted, cut into pieces
• salt and pepper
• some mushrooms, cut into pieces
• chives or parsley
• 1 tablespoon oil (mushroom or truffle oil) as required
• 1 dash lemon juice

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Instructions

1. Cut the cap off the garlic bulbs. Then drizzle a few drops of olive oil on it and bake in the oven at 200 ° C until the individual cloves of garlic are soft. This takes about 20-30 minutes.
2. Clean the mushrooms and cut into small pieces, retain some mushrooms and set aside.
3. Melt the butter in the pan and briefly fry the onion. Add the mushrooms, thyme, salt and pepper. Let simmer for a few minutes. Then add the broth and simmer for 15-20 minutes. Add the cream. Remove the garlic cloves from the tuber and add to the soup (without the peel, the cloves can be easily pushed out of the peel).
4. Mix everything together with a hand blender (if the soup is too thick, possibly dilute with broth or milk).
5. Finally, season again to taste and add a dash of lemon juice.
6. As a decoration, cut the retained mushrooms into pieces, fry them briefly in the pan and distribute them on the plates. Sprinkle the toasted bread pieces and a bit of chives or parsley over them.
7. If you have and like it, you can add a few drops of mushroom oil or truffle oil in the middle. This intensifies the taste again.