- 1 shallot
- 80g mushrooms
- 1 tsp butter
- 120 ml vegetable stock
- 1 tsp rosemary
- 120 ml cream
- 1 tsp honey (we recommend our Honig-Schmidt forest honey)
- Salt and pepper at will (optional)
Dice the shallot and mushrooms.
Melt the butter in a saucepan and whish the shallots. Add the mushrooms and pour in the stock. Add rosemary.
Simmer for about 15 minutes and pour in the cream.
Puree the soup with a puree stick and refine it with the forest honey. If necessary, season with salt and pepper.
Enjoy your meal!