Summary

Ingredients

• 500 g potatoes, floury boilin
• 300 g mushrooms, brown
• 2 apples, e.g., Boskoop
• 1 small zucchini
• 0.5 ½ onion (s)
• 750 ml vegetable stock
• 0.5 ½ cup cream
• 1 teaspoon lovage, dried
• salt and pepper
• Lemon pepper
• nutmeg
• some ghee or olive oil
• some lemon juice

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Instructions

1. Peel the onion and cut half of it into cubes. Peel and dice the potatoes. Wash the zucchini and also dice. First clean and chop half of the mushrooms. Wash 1 apple well, cut in half, remove the core and cut the pulp into cubes.
2. Melt some ghee in a saucepan and first steam the onion cubes in it until translucent. Add the zucchini cubes and sauté briefly. Now add the potatoes and deglaze with a good half of the vegetable stock. Season with salt, pepper, nutmeg and the dried lovage and simmer for a good 10 minutes with the lid closed. Now add the apple pieces and continue cooking until the potatoes are cooked through and soft.
3. In the meantime, clean the other half of the mushrooms and cut into slices or small quarters. Wash the second apple, cut in half, quarter, remove the core and cut into medium-thick slices and drizzle with a little lemon juice.
4. Heat some ghee in a small, non-stick pan and slowly fry the mushrooms with a dash of lemon juice, turning them several times.
5. When the ingredients of the soup are soft, remove the saucepan from the heat, allow to cool slightly and puree the soup. Put back on the stove and fill up with enough vegetable stock until you have the consistency you want. Bring to the boil briefly, season again if necessary and refine with the cream. Let it steep on a very low heat.
6. In the meantime, the mushrooms should have gotten their color, now add the prepared apple pieces. Season with a lemon and pepper mixture and fry the apples for a short time.
7. Arrange the soup in plates, add the mushroom and apple mixture and serve with toasted bread.