Mushroom soup

Ingredients for 3 servings:

• 100 g butter
• 400 g mushrooms, washed, sliced
• 1 m.-sized onion(s), peeled and finely chopped
• 3 tbsp parsley, finely chopped
• 1 tbsp chives, finely chopped
• ½ dl white wine (Fendant)
• 1 liter vegetable broth, cold
• 4 tbsp flour
• some salt and pepper, white
• 1 ¼ dl cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat half of the butter in a non-stick frying pan, sauté the onions, add the mushrooms and sauté, leaving a little liquid in the pan. Add two tablespoons of the parsley, mix well and deglaze with white wine. Let the wine reduce slightly, but there should be a little liquid left over, then set the mixture aside. Heat the remaining butter in a deep pan, add the flour and sauté lightly (it should stay light in color). While stirring well, gradually add the cold vegetable stock and simmer gently for 10-15 minutes, stirring occasionally. Then add the sautéed mushrooms and let them simmer gently for about 15 to 20 minutes. (The longer you let them simmer, the more intense the mushroom flavor will be in the soup.) Season the soup with salt and pepper and refine it with cream. Serve the soup in soup bowls, sprinkle with chives and parsley, or garnish as desired.