Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 300 g mushrooms
• 800 g zucchini
• 1 tablespoon oil
• 750 ml vegetable stock
• 2 bay leaves
• 200 g processed cheese (Leerdamer)
• salt and pepper
• nutmeg
• Lemon juice
• parsley

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Instructions

1. Peel and dice the onion and garlic. Clean the mushrooms and cut them into slices. Clean the zucchini and cut into cubes.
2. Heat the oil in a saucepan and fry the mushrooms in it. Salt a little and mix with chopped parsley. Remove.
3. If necessary, add a little more oil to the pan, sweat the onions and garlic until translucent, fry the courgettes briefly. Deglaze with vegetable stock. Add the bay leaves and simmer for about 15 minutes.
4. Remove the bay leaves and puree the soup. Melt the processed cheese in the soup and season with salt, pepper, nutmeg and lemon juice. Spread on plates and arrange the mushrooms on top.