• 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!

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