Summary

Ingredients

• 1 shallot (s)
• 80 g mushrooms
• 1 teaspoon butter
• 120 ml vegetable stock
• 1 teaspoon rosemary
• 120 ml cream
• 1 teaspoon honey
• Salt and pepper, optional

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Instructions

1. Dice the shallot and mushrooms.
2. Melt the butter in a saucepan and sauté the shallot in it. After about 3 minutes add the mushrooms and pour the stock on top. Add rosemary. Bring to the boil and simmer for 10-15 minutes, then pour in the cream.
3. Process the soup with a hand blender and stir in the honey. If necessary, season with salt and pepper.