Preparation: 10 min
Cooking: 25 min
Portions: 4

Ingredients
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

Preparation
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.

Enjoy!