Summary

Ingredients

• 800 g potato (s)
• 1 large onion (s)
• 1 leek
• 1 carrot (s)
• 1 piece (s) celeriac
• 2 tablespoon olive oil
• 1 liter vegetable broth
• salt and pepper
• Caraway powder
• 300 g mushrooms
• 150 ml milk
• parsley

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Instructions

1. Peel the potatoes, onion, celery and carrots and cut into small cubes. Cut the leek into thin rings. Briefly sauté everything in 1 tablespoon of olive oil. Deglaze with vegetable stock and season with salt, pepper and caraway powder, simmer for about 10 minutes.
2. Wash the mushrooms, cut in half and fry in 1 tablespoon of olive oil.
3. Puree the soup, refine it with milk, then add the mushrooms. Finally sprinkle with parsley.