Fresh mushroom soup

Ingredients for 4 servings:

• 40 g butter
• 700 g mushrooms, sliced
• 1 onion(s), finely chopped
• 1 shallot(s), finely chopped
• 25 g flour
• 2 tbsp wine, white, or sherry
• 1 ½ liters vegetable broth
• 150 ml sweet cream
• 2 tbsp parsley, fresh, chopped
• Lemon juice, fresh
• Salt
• Pepper, from the mill
• 4 tbsp sour cream or crème fraîche for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For all soup lovers

Melt half the butter in a pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté for about eight minutes, until golden brown. Stir more frequently as they begin to brown. Remove the pan from the heat. Melt the remaining butter in a saucepan. Add the onions and shallots and sauté for two to three minutes until softened. Stir in the flour and sauté for another two minutes. Add the wine or sherry and the vegetable stock and stir vigorously. Set aside a quarter of the mushrooms and add the remaining mushrooms to the pan. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Allow the soup to cool slightly, then puree with an immersion blender until smooth. Stir in the remaining mushrooms, cream, and parsley. Reduce the heat to low for five minutes, season with lemon juice, and adjust the seasoning if desired. Serve the soup in a bowl with a dollop of sour cream or crème fraîche.