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; 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

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.