Broccoli and black trumpet soup

Broccoli and Black Trumpet Soup

Broccoli and Black Trumpet Soup
Preparation: 10 min
Cooking: 25 min
Portions: 4
    150 g black trumpets
    300 g broccoli
    2 tbsp heavy cream
    25 cl vegetable broth
    4 spring onions
    ½ tspn of cumin
    3 tbps oil
    Salt and freshly ground white pepper
      Clean the mushrooms and cut them into small pieces.
      Wash the broccoli and cut into small pieces.
      Cook the broccoli al dente in ¾ of a liter of boiling water (10 minutes).
      Keep the water.
      Clean the onions, wash, cut into thin rings.
      Fry the onions with oil in a pan, add the mushrooms and cook for 5 minutes.
      Add to the pot of broccoli and broth.
      Cook for 10 minutes.
      Salt and pepper.
      Add nutmeg, cumin, cream and mix well.