Broccoli Soup with Oyster Mushrooms

For the broccoli soup with oyster mushrooms, separate the broccoli florets, wash and drain. Boil salted water in a saucepan and boil the broccoli florets in it without a lid for 5 minutes then lift them out and rinse them ice cold so they keep their beautiful green color. Drain again thoroughly. Cut the oyster mushrooms into 3-4 mm thick slices and set aside. Bring the soup to a boil, pour on the broccoli and blend everything well with a hand blender. Put the whole thing back into a pot, add the whipped cream, salt and pepper. Strain through a fine sieve, pour back into the pot and set the broccoli soup aside. Now put the sliced mushrooms in a non-stick pan, add salt and let the water from the mushrooms boil out. Once this has almost completely evaporated, add butter and the chopped shallot, stirring constantly. Continue cooking for about 2 minutes.

Remove the mushrooms and drain on a paper towel. Bring the broccoli soup to the boil again, blend and pour into warmed soup plates. Arrange the mushrooms in the center.

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