Lobenstein Wild Mushroom Stew

(Thuringia) Clean the mushrooms and chop them coarsely. Sauté the onion in a saucepan with a little butter and add the bacon cubes. Then dust with flour, douse with clear soup, stir well, add bay leaf spice and simmer for about 3 minutes.

Fry the mushrooms in a pan with a little butter, season with salt and add a little parsley. Now add the mushrooms to the soup. Season with a pinch of pepper and simmer gently for 1 minute. Season the mushroom stew with vinegar and sugar.

Cut a lid from the bread into small pieces, hollow out the bread and pour the soup into it. Serve sprinkled with a little parsley.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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