Wild garlic cream soup with fried mushrooms
- 500 g oyster mushrooms
- 1 large bunch of wild garlic
- 3 medium potatoes
- 1 courgette
- 2 vegetable stock cubes
- 1.5 litres of water
- 100–150 ml rice cream
- oil, salt and pepper
Cut the potatoes and courgettes into cubes and the wild garlic into strips. Sweat the vegetables in a little oil, then simmer until tender in a small amount of stock made from the stock cubes (just enough to cover). Stir continuously, but allow the vegetables to catch slightly. When the vegetables are tender, add the cream and the remaining stock. Liquidise with a hand blender and bring back to the boil.
To garnish, cut the mushrooms into strips and fry well until golden and crispy.
Serve the soup topped with the fried mushrooms and chopped dill.