Spinach and sorrel cream soup with porcini mushrooms

Wash the onion, celery stalk, and carrot thoroughly, cut into large pieces without peeling. Place the vegetables on a baking sheet. Drizzle with olive oil and put in a preheated oven at 200 degrees. Bake until golden brown for 15-20 minutes.

Transfer the vegetables to a pot, add 2 liters of cold water, and bring to a boil over medium heat.

Remove the foam, add parsley stems, and salt. Bring to a boil again, reduce heat to minimum and cook for an hour. Then strain the broth through a fine sieve.

Slice the mushrooms thinly, place them in a well-heated pan with vegetable oil, and fry, stirring, for 10 minutes until golden.

Slice the baguette into thin pieces and fry separately until golden brown.

In a 2-liter pot, place the leek (only the white part), slice it into rings, and sauté in olive oil with garlic for 3 minutes. Then add sliced potatoes and fry everything together until the potatoes are cooked.

Place spinach and sorrel in a pot, then pour in the broth. Add salt, pepper, and grate nutmeg. Bring to a boil and remove from heat.

Blend the soup until smooth.

Pour the soup into bowls, top with sautéed white mushrooms and croutons. Garnish the dish with watercress and pea sprouts, drizzle with olive oil.