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ingredients:
500g potatoes
300g vegetable: a piece of celery, carrots, parsley root,
1 leek
water
1 onion
250g mushrooms
olive oil
garlic
Bay leaves, lovage, thyme, majoram, rosemary, salt, pepper
250ml cream
green parsley
cooking:
Clean potatoes and vegetables, cut them into small pieces and roast them in heated oil. Pour in the water, add spices and boil. Sweat minced onions in olive oil, add the mushrooms, season with salt and pepper.
When the soup is done, you can puree it, if you want. Now add the mushrooms, stir in the cream and top with minced parsley.
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