Creamy Mushroom Soup (Print Version)

# Ingredients:

01 - 1 garlic clove.
02 - 600 ml of vegetable stock.
03 - 500 g of brown mushrooms.
04 - 2 shallots.
05 - Chives.
06 - Salt.
07 - Black pepper.
08 - Fresh mushrooms for garnish.
09 - Butter with herbs.
10 - Olive oil.
11 - Fresh lamb's lettuce.
12 - Crème fraîche.

# Instructions:

01 - Cook the chopped shallots and garlic in a mix of butter and olive oil until fragrant.
02 - Toss in cleaned, sliced mushrooms. Let them brown without scorching.
03 - Pour in the broth, then let it gently bubble for 30-40 minutes until the mushrooms soften.
04 - Use an immersion blender to turn everything into a silky mixture.
05 - Stir in the crème fraîche, season, and warm over low heat until velvety.
06 - Serve warm, topped with pan-seared mushrooms and freshly chopped chives.

# Notes:

01 - A dash of nutmeg can enhance the flavor.
02 - Adjust texture by adding more stock if needed.

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