500 grams of mushrooms (wild or purchased, whatever we can find)
\n2 cloves garlic
\n1 red onion
\n1 handful fresh thyme
\nsalt & pepper
\n1.75 liters of vegetable broth
\n1 handful fresh parsley
\nJuice from half a lemon
\n1.5 dl white wine
\n100 grams of mascarpone<\/p>\n
<\/p>\n
Procedure:<\/strong><\/p>\n Heat a large pan (preferably cast iron) and saut\u00e9 the mushrooms in olive oil while stirring. To serve, garnish with fresh herbs and a little grated lemon zest.<\/p>\n A good accompaniment to the soup is sourdough bread and a green salad with stir-fried cauliflower and pickled red onions.<\/p>\n <\/p>\n <\/p>\n Mikkel is passionate about sustainable green cooking, inspired by Italian cuisine. He grows his own vegetables, mushrooms and microgreens.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" I retreatk\u00f8kkenet p\u00e5 \u00d8ster L\u00f8kke serverer jeg tit denne klassiske svampesuppe. Kombinationen af svampenes dybde, hvidvinens syrlighed og mascarponens fylde giver suppen dens balancerede smagshelhed. Opskriften er inspireret af Jamie…<\/p>","protected":false},"author":16,"featured_media":18868,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":[],"meta":{"footnotes":""},"categories":[129,448],"tags":[],"person":[364],"class_list":["post-18867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-smag","category-supper","person-mikkel-strandbygaard"],"subtitle":"","embedded_audio":"","hasaudio":[],"hide_featured_image_on_post":"0","nobio":"1","infobox":"","quote":"","year_published":"2021","_links":{"self":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts\/18867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/comments?post=18867"}],"version-history":[{"count":5,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts\/18867\/revisions"}],"predecessor-version":[{"id":19296,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/posts\/18867\/revisions\/19296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/media\/18868"}],"wp:attachment":[{"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/media?parent=18867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/categories?post=18867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/tags?post=18867"},{"taxonomy":"person","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/person?post=18867"},{"taxonomy":"format","embeddable":true,"href":"https:\/\/www.kontemplation.dk\/en\/wp-json\/wp\/v2\/format?post=18867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAfter 3-4 minutes, add garlic, red onion and herbs.
\nThen season everything with pepper and a little salt.
\nLet it saut\u00e9 again for 3-4 minutes, until the onions are shiny and lightly golden.
\nThen pour in the white wine and let the liquid reduce.
\nAdd vegetable broth and let the dish simmer for about 20 minutes.
\nWhen the soup has taken on a good flavor from the mushrooms, add the mascarpone and blend the soup to a creamy consistency.
\nSeason the soup with salt and lemon juice.<\/p>\n
\nWelcome!<\/strong><\/p>\n
\n![\"\"](\"https:\/\/kontemplation.dk\/wp-content\/uploads\/2019\/07\/IMG_2614-150x150.jpg\")
Mikkel Strandbygaard<\/strong>
\nis the head chef and chef at many of Kontemplation's events and retreats. He is also our asset behind the scenes of the website. In his everyday life outside of Kontemplation, he is an architect and furniture designer.<\/p>\n