Mushroom cream soup

Ingredients for 4 servings:

• 500 g mushrooms, fresh
• 1 onion(s)
• 3 tbsp butter
• 2 tbsp flour
• ½ cup white wine
• ¾ liter milk, heated
• Salt
• Pepper, white
• 1 cup of cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the mushrooms, set aside 8, and chop the others very finely (I chop them in a food processor). Finely dice the onion. Melt half of the butter. Add the chopped mushrooms and onion and fry over medium heat for 10 minutes, stirring occasionally. Sprinkle with the flour and deglaze with the wine. Stir until smooth, then gradually stir in the hot milk. Strain everything through a sieve and keep warm over low heat, then season. Slice the remaining mushrooms into thin slices and fry them in the remaining butter until browned. Lightly whip the cream and fold in. Garnish with the fried mushrooms (and perhaps some tasty croutons).