Forgotten vegetable soup with wild mushrooms

Name: Forgotten vegetable soup with wild mushrooms
Ingredients: 200 g Parsnip (coarsely chopped); 60 g Knorr Authentic Vegetable Bouillon; 100 g Jerusalem artichoke (coarsely chopped); 300 g Celeriac (coarsely chopped); 200 g White onion (diced); 2 Cream 35%; 30 g Knorr White Roux; 750 g Wild mushrooms; 25 g Flat-leaf parsley; 20 g Knorr Professional Intense Flavours Roast Umami; 50 g Knorr Croutons Natural

A rustic soup based on forgotten vegetables and a mix of aromatic wild mushrooms.This soup offers a rich, earthy flavor and is perfect for the autumn and winter months. Ideal as a starter or light main course, with an authentic, rustic appearance.

Ingredients

200gParsnip (coarsely chopped)

60gKnorr Authentic Vegetable Bouillon

100gJerusalem artichoke (coarsely chopped)

300gCeleriac (coarsely chopped)

200gWhite onion (diced)

2Cream 35%

30gKnorr White Roux

750gWild mushrooms

25gFlat-leaf parsley

20gKnorr Professional Intense Flavours Roast Umami

50gKnorr Croutons Natural

Preparation

Bring two liters of water to a boil and, while stirring, add the weighed bouillon powder.
Add the sliced parsnip, celeriac, Jerusalem artichoke, onion, and the cream.
Bring the soup back to a boil and lower the heat.
Cook the soup for at least 15 minutes.
Puree the soup with a hand blender or in a blender.
Pour the soup back into the pan and thicken it with the roux.
Clean the mushrooms and fry them over high heat.
Add the Roast Umami and flat-leaf parsley at the last moment.
Season with salt and pepper.
Divide the fried mushrooms over the plates and ladle the soup on top.
Finish with the croutons.