Wild herb foam soup

Name: Wild herb foam soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 500 g Wild herb salad; 100 g Butter; 100 ml White wine; 500 ml Broth; 1 (approx. 100 g) Potato; 500 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Oyster mushrooms; 4 TABLESPOONS Olive oil; 7-10 Tbsp pink pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
500 g Wild herb salad
100 g Butter
100 ml White wine
500 ml Broth
1 (approx. 100 g) Potato
500 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Oyster mushrooms
4 TABLESPOONS Olive oil
7-10 Tbsp pink pepper

Directions

1
Peel and finely dice the onions and garlic. Wash, drain and clean the salad and chop it finely, except for something to garnish. Heat butter in a pot. Add onions and garlic and fry.
2
Add the salad and let it collapse. Deglaze with white wine and stock. Bring to the boil and simmer for about 3 minutes.
3
Peel, wash and finely grate the potatoes. Add cream and potato to the soup, bring to the boil and puree finely, season with salt and pepper. Clean and chop the mushrooms. Heat oil in a pan.
4
Fry the mushrooms for about 6 minutes while turning, season with salt and pepper. Arrange the soup in bowls. Spread mushrooms and remaining salad on top. Sprinkle with pink pepper. Baguette tastes good with it.