Mushroom soup

Ingredients for 2 servings:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion(s)
• 500 g potatoes
• 300 g mushrooms, e.g. a few porcini mushrooms, chestnut mushrooms, chanterelles
• 1 tsp oregano, dried
• 80 ml dry white wine
• 1 liter of broth (beef, chicken or vegetable broth)
• 1 handful of parsley
• 150 g sour cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and dice the potatoes. Clean and slice the mushrooms. Dice the onion. Heat the butter and olive oil in a saucepan and fry the onion until golden brown. Add the potatoes and fry for another 3 minutes, stirring frequently. Then add the mushrooms and oregano. Season with salt and pepper and fry for another 3 minutes. Then add the white wine and cook briefly. Add the hot stock and simmer covered for about 15 minutes, until the potatoes are tender. Finally, add the chopped parsley and remove the soup from the heat. First, mix the sour cream with a few spoonfuls of warm soup and then pour it into the pan, stirring constantly. Serve the soup with bread or fresh baguette.