Summary

Ingredients

• 2 onions)
• 500 g potato (s)
• Oil, for frying
• 500 ml vegetable stock, (4 teaspoons instant)
• 200 g mushrooms, brown
• salt and pepper
• marjoram
• nutmeg

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Instructions

1. Finely dice onions and potatoes and sweat in oil until translucent. Pour in the vegetable stock and simmer covered for 15 minutes.
2. Cut the mushroom into slices. Remove half of the soup, puree and put back in the pot. Cook the mushroom slices in the pan for about 5 minutes and season the soup with salt, pepper, nutmeg and marjoram.