Autumn Mushroom Soup with BroccoCress

(For 4 people)

• 250g Chestnut mushrooms
• 200g Oyster mushrooms
• 400g Potatoes
• 100 ml of white wine
• 250 ml cooking cream (light)
• 1 L Broth
• 1 Leek
• 1 Cup of BroccoCress®
• 2 Cloves of garlic
• 1 Teaspoon of Dion mustard
• 1 Handful of parsley

Cut the leek and the garlic into pieces. Wash the leek and fry glassy with the garlic. Then peel the potatoes and cut them together with the mushrooms in pieces and fry them for about 5 minutes with the leek.

Then add the parsley, the Dion mustard and the wine and cook for 3 minutes. Add the broth and cook again for 12 minutes. Add to this the cooking cream and then mix with a hand blender into an even soup.

Garnish the soup with some cream and the BroccoCress® and...

Enjoy your meal!

Source: Grown