You will need:
250 g fresh white mushrooms;
1 l stock or water;
1 small onion;
50 g butter;
1 small carrot, sliced;
4 potatoes;
¼ pickled cucumber;
celery leaves;
a little pepper and salt to taste
Preparation:
Put the sliced potatoes into boiling water or stock. While the potatoes boil, sauté the chopped onion, celery, carrots and most of the sliced mushrooms in butter melted in a pan.
Prepare the mushroom "skulls". On the remaining mushrooms, use a drinking straw to scoop out two eye sockets and make a triangular nose cavity. Using a small knife, carve out lips and teeth.
When the potatoes are almost cooked, after about 15 minutes, add the sautéed mushrooms and vegetables, add pepper and salt and cook for about another 5 min.
Then add the mushroom "skulls" and the sliced pickled cucumber. Simmer everything for up to 5 minutes, but no longer. Cooking longer will make the mushrooms absorb too much water, become heavy and the "skulls" won't float nicely in the soup.
When done, season the soup with torn fresh celery leaves.
For a soup made with water rather than stock, add butter or oil.
For a soup made with water rather than stock, add butter or oil.