Summary

Ingredients

• 1 bunch soup greens
• 750 g potato (s)
• 50 g bacon, mixed, smoked
• 1 onion (s)
• 2 tablespoons oil
• 1 liter vegetable stock
• 1 bay leaf
• 250 g mushrooms
• 250 g chanterelles
• salt and pepper
• nutmeg

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Instructions

1. Wash, peel and cut the potatoes into cubes. Clean the soup greens and cut into small pieces. Finely dice the bacon and onion. Sweat diced bacon and onion in 1 tablespoon of oil. Add the soup greens, potatoes, bay leaf and deglaze with the vegetable stock. Let simmer for 15 minutes.
2. In the meantime, clean the mushrooms and cut them in half if necessary. Fry in 1 tablespoon of oil over high heat while stirring. Season with salt and pepper, remove from the pan and set aside.
3. Take the bay leaf out of the soup. Set aside 1 ladle of vegetables in a plate. Coarsely puree the rest of the potato soup. Season to taste with salt, pepper and nutmeg. Bring the soup to the boil, add the mushrooms and the vegetables that have been set aside and warm up in the soup.