Mushroom cream soup

Chop the onion (50 g), carrot (50 g), and celery root (100 g) into small cubes. Then cut the champignons (50 g) into segments, and the oyster mushrooms (100 g) can simply be torn into pieces by hand.

In a deep skillet, heat vegetable oil (50 ml) and add the prepared vegetables. Sauté them over medium heat until soft.

Once the vegetables are golden, add the oyster mushrooms and champignons to the skillet. Continue to sauté until a golden crust appears.

Now add the white mushrooms (100 g), cut into large pieces, and fry them until golden.

After that, pour in the water (500 ml) and add oregano (2 g). Cook all the ingredients over low heat for about 10 minutes until the vegetables become soft.

Then add the cream (500 ml) and let the soup simmer for another 7 minutes.

After that, use a blender to thoroughly puree the soup until smooth.

Pour it back into the skillet and add salt and pepper to taste.