Hearty mushroom soup with apple and chive sour cream

Dear Stuttgart and other people in the south. While you're 18 degrees and probably just digging for the ballerinas in the closet, we'll have 18 inches of snow in the north and go through our cellars for the sledges.

You might think that's kind of unfair - you have the young spring and we again (felt) Christmas. But that's not so bad with the cold and the snow. Because we in the north have once again the great opportunity to let ourselves be really freeze-dried and then to have a hot, rustic soup. And we will have spring next week, too.

Mettwurst, bacon or smoked tofu give this mushroom soup a great, hearty note. The apple chive sour cream stirred together in 2 minutes provides the fruity fresh counterweight. A pumpernickel slice with butter ... I would say: We'll go in and do not really miss the ballerinas.

And so it goes for 4 portions:

1 Mettwurst or Cut 80g bacon or 100g smoked tofu into cubes. Heat 1 tablespoon of butter or ghee in a large saucepan and sauté the cubes. 3 onions peel, chop and fry for a few minutes. Peel 600g of potatoes , cut into cubes and add 1 liter of water to the pot. Season with 1 organic bouillon cubes , 1 teaspoon dried thyme and salt & pepper and bring to a boil. Rub 500 g of mushrooms (if necessary) with a scoop, remove the stalks, cut into slices, add to the soup and simmer for about 20 minutes.

In the meantime Finely grate 1 apple with peel (eg Elstar). Mix with 3 tablespoons and salt & pepper . Cut 1 bunch of chives into small rolls and stir 3/4 under the apple juice.

When the potatoes are soft, remove the soup from the heat, 1 tbsp. sour cream well and mix briefly with the blender. Season vigorously with salt & pepper .

Pour the soup into cups or plates, garnish with a spoonful of apple and chive sour cream and the rest of the chives. Serve with pumpernickel slices.

GourmetGuerilla - Hearty Mushroom Soup with Apple and Chive Sauce