Ingredients for the soup

Butter 2 tablespoons

Onion chopped 1 nos

Mushrooms 500 gram

Floury potatoes 250 gram

Vegetable stock / broth 1 litre

Fresh cream 250 ml

Salt and pepper powder to taste

Ingredients for garnishing

Butter 1 tablespoon

Thyme leaves a bunch

Mixed mushrooms thinly sliced 100 gram

Salt and pepper to taste

Dried meat slices

Preparation

For the soup

Slice the mushrooms

Chop the onion and garlic cloves.

Heat butter in a pan, add chopped onion and garlic and saute till translucent.

Add the mushrooms and saute further for a few minutes.

Add the sliced potato pieces and saute for 2 more minutes.

Pour in the vegetable broth/stock and bring to a boil.

Reduce heat and allow to simmer for at least 15 minutes or till the potatoes become tender.

Add the fresh cream, bring to a boil and remove from heat.

Grind all to a fine paste using a stab mixer.

Otherwise you can allow the soup to cool down and mix it in a mixer grinder.

For garnishing.

Heat butter in a pan and fry the thyme leaves and the dry meat and keep aside.

Add the sliced mushrooms to the same pan and saute for a while.

Temper with salt and pepper.

Serve the soup in bowls and garnish the top with sauted mushrooms and fried meat and thyme leaves.