for 4 person

Soup

1 tbsp	butter
1	shallot, finely chopped
400 g	mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces
250 g	mealy potatoes, cut into pieces
1 litre	vegetable bouillon (e.g. porcini)
2 ½ dl	full cream
	salt and pepper to taste

Topping

1 tbsp	clarified butter
½ bunch	thyme, leaves torn off
80 g	Mostbröckli (beef sausage), thinly sliced
200 g	mixed mushrooms (e.g. porcini, chanterelle, button), cut into pieces
	salt and pepper to taste

How it's done

Soup

Heat the butter in a pan. Sauté the shallot and mushrooms, add the potatoes, cook briefly. Pour in the stock, bring to the boil, cover and simmer for approx. 15 mins., add the cream, bring to the boil. Blend the soup, season.

Topping

Heat the clarified butter in a non-stick frying pan. Fry the thyme and strips of Mostbröckli for approx. 2 mins. until crispy, remove and set aside. Fry the mushrooms in the same pan for approx. 5 mins. per batch until golden brown, season. Plate up the soup, top with the mushrooms, Mostbröckli and thyme.

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