For 3-4 portions, you will need:

1 large onion
3 white garlic cloves
400 g wild mushrooms (frozen is also good)
250 g brown champignons
1 tbs butter
2 tbs oil
1 tsp salt
300 ml of vegetable broth
200 ml food cream
1 tsp Must Umami black garlic paste
½ a tsp of turmeric (doesn’t give a strong taste, but makes the color nice)
fresh dill, parsley and / or chives for serving

Preparation:

Chop the onion and white garlic and coarsely cut the mushrooms into slices. Heat oil and butter in a pot and add chopped onion and garlic. Lightly fry for a few minutes until golden. Add salt, pepper and champignons to the pan, and fry until the mushrooms have a golden color. Add the wild mushroom mixture, heat for a few minutes and pour over the vegetable broth. Simmer on low heat for 10 minutes. Add the food cream, bring the soup to a boil and turn off the stove. Add black garlic paste and turmeric (which gives the soup beautiful color) and puree. Serve with finely chopped herbs (dill, parsley, chives).