Springtime mushroom soup
- 400-500 g button mushroom, pioppino, oyster mushroom, shiitake
- 1 bunch spring onions
- 3 slices bacon
- 1 bouillon cube
- 6-8 wild garlic leaves
- 1 tablespoon flour
- 1,5 liters water
- oil, salt and pepper
Sear the finely chopped spring onion and diced bacon on a little oil. Add the chopped mushrooms, season with salt and pepper and continue to cook.
Add the flour, then the water and the bouillon cubes. Cook and add the finely chopped wild garlic toward the end.
Serve to taste with fresh bread and sour cream.