Ingredients

Mushroom soup

• 2 tablespoons olive oil
• 1 onion
• 1/2 small leek
• 500 g mushrooms
• 1/2 carrot
• 1/2 parsley root
• 1 small potato
• 600 ml broth
• 100 ml 18% sour cream (for soups and sauces, in a carton)

Parsley pesto

• a bunch of fresh parsley
• 2 tablespoons pumpkin seeds
• small clove garlic
• 2 tablespoons grated Parmesan
• 5 tablespoons extra virgin olive oil

Also

• baguette
• grated mozzarella

Preparation

1. In a pot on olive oil, sauté the diced onion and diced leek. Then add rinsed and diced mushrooms and sauté for about 10 minutes, stirring occasionally.
2. Add peeled and grated carrot and parsley as well as peeled and diced potato. Mix and sauté together for a moment. In the meantime, season with salt and pepper.
3. Pour in the hot broth and bring to a boil. Simmer covered for about 15 minutes until the vegetables are tender. Blend with an immersion blender, at the end add the sour cream.
4. The soup can be decorated with slices of mushrooms browned in butter.