Braised Cucumber Soup

Remove peel from braised cucumbers, cut in half, remove seeds, cut into cubes. Chop 1 clove of garlic and 1 onion. Clean 200 g chanterelles. Rinse 150 g cherry tomatoes, cut in half.

Heat 1 tbsp butter. Sauté onions and garlic until translucent. Add cucumbers, 50 ml white wine and 200 ml vegetable soup. Season with salt and pepper, bring to the boil and simmer over medium heat with the lid on for about 10 minutes. Blend the soup with a hand blender. Blend in 100 ml whipped cream.

Heat 2 tbsp olive oil in a frying pan. Roast mushrooms until golden brown, add tomatoes and fry for 1-2 minutes.

Add 1 bunch of chopped parsley, season with salt, season with pepper. Serve soup with mushroom mixture.

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