Savor the complexity of authentic Swiss herb and mushroom combinations.
As part of the "Childhood in an Autumn Garden" menu, this elaborate pumpkin cream soup was served to us in soufflé bowls on a wooden board, surrounded by marinated figs and a terrine of game, decorated with spirals of pumpkin and pumpkin leaves, and served with the Pumpkin Brioche and Mushroom Mousse.
Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.
Click here for the original article, Switzerland's Scrumptious Surprises.
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