Butternut soup, roast mushrooms and fresh herbs

Ingredients

For 4 servings

• •1 1 Okay without tube®
• •1 1 butternut
• •1 1 onions
• •15 g 15 g butter
• •2 c. à soupe 2 tablespoons of fresh cream
• •1 1 small bouquets of flat parsley
• •1 1 small basil bouquets
• •1 1 branches of rosemary
• •1 1 handles of crushed hazelnuts
• •1 1 handles of chestnuts
• •salt and pepper
• •4 4 mushrooms
• •1 gousse 1 cloves of pressed garlic
• •1 pincée 1 pinches of salt
• •2 c. à soupe 2 tablespoons of oil

Method

1. 1.Preheat the oven to 180°C (thermostat 6).
2. 2.Peel and cut the butternut into large cubes. Peel and mince onion. Clean mushrooms and slice them.
3. 3.For roasted mushrooms: place mushrooms on a baking sheet covered with sulphurized paper. In a bowl, mix oil, pressed garlic and salt. Using a brush, brush the mushrooms with the preparation and bake for 30 minutes.
4. 4.Meanwhile, sauté the onion and butter in butter over medium heat in a pan. Season with salt, pepper, add rosemary and pour water until the vegetables are covered. Let cook 25 minutes.
5. 5.Once the butternut cubes are tender, stop cooking. Remove the rosemary branch and mix the preparation. Add the cream and adjust seasoning if necessary.
6. 6.Divide the soup into bowls and add over a few slices of roasted mushrooms, crushed hazelnuts, crumbled chestnuts and fresh herbs. Serve very hot.
7. 7.Keep the rest of the fresh herb bouquets for another recipe (pesto or salad). To keep them fresh, place a OK Tube-free paper to the bottom of a box or container. Add the rest of the basil and parsley bouquet. Cover with a second sheet of paper and wrap all herbs well. Lightly moisten the package, close the box and place in the refrigerator until these ingredients are used.