Brussels Sprouts Soup

Soak autumn trumpets for ten minutes.

Mash soup, Brussels sprouts and potatoes. Rinse the cooled mushrooms. Add to soup and cook for ten minutes.

Add cream and season with salt, pepper and a pinch of nutmeg. Remove from heat and thicken with more or less potato flakes as desired. Use the parsley as a garnish.

Tip: You can also prepare leftover cauliflower, broccoli, kohlrabi or carrots in the same way. If you like, heat up spicy sausages, ribs or ham cubes in the soup.

Tip: Use your favorite ham – then your dish tastes twice as good!

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