Summary

Ingredients

• 650 g potato (s), floury, peeled and rouhly diced
• 1 bunch soup greens, finely chopped
• 1 liter vegetable broth
• 1 bay leaf
• 0.5 can ½ saffron
• 100 g cream
• salt and pepper
• 1 teaspoon marjoram, fresher
• 4 cloves garlic, finely chopped
• some butter
• 300 g mushrooms, mixed forest mushrooms or chanterelles, slihtly chopped
• Parsley, chopped
• nutmeg
• Broth, instant

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Instructions

1. Cook the potatoes with the soup greens in the vegetable stock. Add the bay leaf, saffron and marjoram and season lightly. Cover and let simmer for about 30 minutes.
2. Remove the bay leaf and mix the soup until creamy.
3. Whip the cream until it is semi-stiff.
4. Sweat the garlic lightly in a little butter, add the mushrooms and roast quickly. No water should leak out, otherwise it should evaporate.
5. Season lightly with a little granular stock powder.
6. Now serve the soup, sprinkle with the cream and place the fried mushrooms in the middle, sprinkle with parsley.