Ingredients

• 450 g forest mushrooms frozen or fresh
• 5 cups (1.25 liters) broth e.g. mushroom from an eco cube, vegetable, poultry
• 2 tablespoons butter
• 1 onion
• 1 large carrot
• 2 large potatoes
• 1/2 teaspoon thyme
• 200 ml sour cream 36% or 30%
• 1 tablespoon parsley

for serving

• croutons from baguette with butter
• grated Grana Padano cheese or other long-aged cheese

Preparation

1. Place frozen mushrooms on a strainer and rinse under running water. If necessary, cut into smaller pieces. Sort fresh mushrooms, wash, clean and cut.
2. In a large pot with butter, sauté in sequence (2-3 minutes each) the successively added ingredients: onion cut into small cubes, then peeled and grated on a large grater carrot, then peeled and cut into cubes potatoes, and finally mushrooms.
3. Pour in broth and bring to a boil over high heat. Season with salt, pepper and thyme.
4. After boiling, reduce heat and cook covered for about 20 minutes (until ingredients are tender).
5. Remove from heat and blend with the addition of plucked parsley leaves and sour cream (some sour cream and parsley can be set aside for decoration).
6. Serve with croutons: cut the baguette into small cubes and toast in a dry pan, add a little butter at the end. Sprinkle with grated cheese and decorate with dollops of sour cream and a parsley leaf.