Summary

Ingredients

• 4 zucchini
• 1 onion (s)
• 1 clove garlic
• 150 g mushrooms
• 1 liter vegetable broth
• 1 tablespoon olive oil
• Lemon juice
• Pepper, fresher from the mill
• salt

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Instructions

1. Wash the zucchini, remove the stalk and cut the vegetables into small pieces. Peel the onion and chop finely. Crush the clove of garlic (garlic press). Peel the mushrooms and cut into thin slices; Drizzle with lemon juice. Heat the oil in a saucepan and sauté the onion briefly. Add zucchini and garlic and sauté for 5 minutes with the lid closed.
2. Finely puree the zucchini mixture in a blender or with a hand blender. Add to the saucepan with the vegetable stock, season with salt and pepper and bring to the boil again. In the meantime, cook the mushrooms in a coated pan. Arrange the soup on the plate, add the mushrooms and serve.