Wild mushroom soup

recipe from Neudorf Mushroom's Theres Krummenacher

Neudorf mushrooms Photo: Hannes & Theres Krummenacher

Serves 4
         Ingredients
200 g    Button or swiss brown mushrooms
10 g      Dried wild mushrooms
30 g      Butter
1           handful fresh chopped parsley
3 cups  Chicken or vegetable stock
1/2 cup cream
1 tbs     corn flour
Soak the wild mushrooms in 1 cup of stock. Slice the fresh mushrooms. Heat butter in a pot, add half of the parsley and fresh mushrooms. Cook until mushrooms become sloppy. Add the soaked mushrooms including the liquid and 2 cups stock and simmer for 10 minutes stirring occasionally. Dissolve corn flour in the cream and add while stirring the soup. Season with salt and pepper.