Cream of mushroom soup

Ingredients for 2 servings:

• 150 g mushrooms, fresh
• 1 small onion(s)
• 375 ml vegetable broth, hot
• 2 tbsp butter
• 2 tbsp flour
• 125 ml sweet cream
• Salt and pepper, white
• e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the mushrooms and slice them thinly. Peel and finely chop the onion. Heat the stock. Melt 1 tablespoon of butter in a small saucepan and sauté the onion and mushrooms. Add the parsley and set the pan aside. In another saucepan, melt the remaining butter, sprinkle in the flour, and fry until light yellow. Then pour in the hot stock and bring to a boil, stirring frequently with a whisk. Stir in the cream and season with salt and pepper. Add the mushrooms and onion and stir well. Add the remaining parsley. If desired, refine with a little white wine.