Summary

Ingredients

• 350 g mushrooms
• 5 medium potato (s)
• 1 medium onion (s)
• 1 medium clove garlic (s)
• 4 tablespoon vinegar, (sherry balsamic vinegar or normal baslamico)
• ml 1,000 chicken broth
• 100 ml cream, more or less to taste
• 4 teaspoons cranberries from the glass
• 1 dash Worcester sauce
• 1 dash brandy
• salt and pepper
• marjoram
• thyme
• nutmeg
• 2 sausages (Thuringian Rostbratwurst), fried (from the day before)
• 50 g herb butter (or normal)
• 2 tablespoons oil
• 4 bay leaves
• 4 juniper berries

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Instructions

1. Peel and roughly dice the potatoes, quarter the mushrooms, and finely chop the onion and garlic.
2. Heat the herb butter with oil in a saucepan, then briefly sauté the onion and garlic. Add the mushrooms and the potatoes and let them take on the color. Deglaze with the sherry balsamic vinegar and let it boil down briefly. Pour in the broth, bring to the boil, then add the bay leaves and juniper berries, season with salt, pepper, thyme, marjoram and nutmeg and simmer covered for about 30 minutes.
3. Take the soup off the stove and fish out the juniper berries and bay leaves. Then puree the soup and stir in the cream, cranberries, Worcester sauce and brandy. Cut the sausage into fine slices, add to the soup and let it get hot, but do not let the soup boil any more. Season to taste with salt, pepper and nutmeg.
4. If you like it more chunky, you can remove part of the soup before pureeing and add it again later.