Creamy Watercress Soup with Mushrooms
- 2 bunches Cress
- 1 onion
- 1 garlic clove
- 250 grams Celery
- 350 grams starchy potatoes
- 3 tablespoons butter
- 100 milliliters dry white wine
- 750 milliliters Vegetable broth
- freshly ground peppers
- 150 grams Porcini mushroom
- 120 milliliters Whipped cream
- 2 tablespoons Crème fraiche
- lemon juice
For the soup: Rinse the watercress, pat dry and coarsely chop.
Peel the onion, garlic, celery and potatoes, and cut into small cubes. Heat 2 tablespoons of the butter in a saucepan. Add the onion and garlic, and cook until translucent. Stir in the celery and potatoes. Add the wine and broth. Season with salt and pepper to taste. Simmer over medium heat for 20 minutes.
For the mushrooms: Wipe the mushrooms with a damp paper towel and thinly slice. Heat the remaining butter in a skillet. Add the mushrooms and cook until golden brown. Season with salt and pepper to taste.
For the soup: Stir the cream into the soup and add 4 tablespoons of the chopped cress. Bring to a boil and puree. Stir in the creme fraiche, and season with salt, pepper and lemon to taste.
For serving: Divide the soup between bowls. Garnish with the mushrooms and remaining watercress.