Summary

Ingredients

• 500 g mushrooms, mixed
• 2 large onions
• 2 tablespoon butter
• 500 ml vegetable stock
• salt and pepper
• 2 egg (s)
• 150 g cream
• 2 tablespoon parsley, chopped
• Marjoram as needed
• 4 large potatoes, floury boiling
• Wild garlic as required

Print Recipe Pin Recipe

Instructions

1. Carefully clean, wash and drain the mushrooms. Halve or quarter depending on the size. Peel and dice the potatoes. Peel the onions and dice coarsely or finely depending on your taste.
2. Drain the butter in a saucepan and sauté the onions until translucent. Briefly braise the potatoes and mushrooms. Heat the vegetable stock, pour in and cook covered over low heat for about 10 minutes. Season with salt and pepper.
3. Whisk the eggs with the cream. Mix with a little hot vegetable stock and thicken the mushroom soup with it. Now heat it up for several minutes. Under no circumstances let it boil anymore, otherwise the egg will flocculate. Season hearty with marjoram and wild garlic.
4. Pour the soup into a terrine and serve sprinkled with chopped parsley.