A delicious mushroom dish for any occasion!
Remove the peel from the potatoes and the parsnip or parsley root and dice them. Dice the pumpkin flesh as well. Remove the skin from the onion and chop finely. In a large frying pan, heat half of the butter. Sauté potatoes, parsnip, onions or parsley root and pumpkin for 3 to 4 minutes, turning. Douse with the soup. Add the bay leaf spice.
Let the soup simmer gently for 20 minutes with the lid on.
In the meantime, carefully clean the leeks, cut away the root end and cut into rings. Clean the mushrooms dry and cut them in half if necessary. Heat the remaining butter.
Sauté the leek and mushrooms in it. Add to the soup and do everything together for another 10 minutes, until the potato cubes are well soft.
Mix egg yolk and cream. Finely chop the parsley and add. Bring the soup to a boil again, then remove from heat. Fold in the egg yolk and cream mixture and season the soup with salt and freshly ground pepper to taste.