A delicious mushroom dish for any occasion!
Rinse cooled men’s mushrooms, dry, clean and twist out the stems. Peel and dice the potatoes. Peel and dice onion as well. Melt 30 g clarified butter in a saucepan. Sauté mushroom stems, diced potatoes and onion in it, pour on clear soup and whipping cream and make on low gas flame. In the meantime, cut the mushroom heads in half and roast them in the remaining fat until golden brown. Pluck the marjoram leaves. Blend the soup with a hand blender, season. Fold in mushrooms and marjoram. Divide the soup into portions and serve sprinkled with grated cheese.
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