Mushroom soup with new leek

ingredients

10 pcs mushrooms leek 4 cloves garlic 2 slices lime 3 pcs bay leaf 1 pcs shallots 4 pcs young carrots 1 KL ground turmeric chopped parsley, celery and dill parsley, celery and dill berries colored peppercorns and fenugreek seeds cold-pressed sesame oil

for the blended version

1 tbsp butter 3 tbsp crème fraîche

progress

We bought the blend for a homemade mushroom bed. It has worked well for me once and the yield from one packet was up to 20kg of mushrooms. The fact is, I forgot about them at first and when I uncovered the steaming foil, there were portobello-sized caps waiting for me. The current one died on us in the abundant fruiting stage. We extracted about 3 kg of mushrooms from it. When we left, the subsoil in the dirt had completely dried out, unfortunately I forgot to include steaming the bed when giving watering instructions. However, I think that like the mushroom bed, a mushroom, pre-made mix can be a good form for home mushrooming. So if you don’t grow mushrooms at home, buy them nicely in their own paper basket. Actually, this soup should be delicious with mushrooms too, but I haven’t tried it. If the larger pieces wouldn’t appeal to kids, its blended, creamy version with butter and a bit of “creme fraiche” is a total treat for little sweet tooths.

1.

Cut the cleaned carrots and leeks into approximately equal fine pieces. Cut the mushroom caps in half and cut those halves into about 0.5cm strips.

2.

In a hot pot, fry the carrots with the leeks and garlic in a little sesame oil until the carrots release their nice orange colour.

3.

Then add salt, mushrooms and cover with water. Add bay leaves, peppercorns in a closed sieve (to make the food easier to eat),shallots (if you have home-grown ones with the skins washed off).

4.

When the carrots are soft, add the turmeric and chopped sprigs , reheat for a few minutes and set aside. While the soup cools to edible temperature, add the lime slices without wringing them out.

5.

If you decide to serve the soup as a cream soup, blend it without the bay leaf and onion. Add the creme fraiche and butter in a blender and once blended, reheat and set aside. You can also squeeze the limes through a sieve into this mixture…if you are making the soup for adult guests, you can add a little white wine or a good brandy while blending .