Rinse stalk mush under cold water, cut leaves into strips. Finely dice the slices of brown bread.
Briefly sauté shallots and stalk mush in olive oil until soft, extinguish with vermouth, add vegetable soup and whipped cream. Toast bread cubes in 20 g butter.
Bring soup to boil, season with nutmeg, salt, pepper, juice of one lemon.
Cut remaining butter into cubes, mix into soup with blender. Spread soup evenly, sprinkle bread cubes on top.
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