John Myers
Ingredients for 6 servings:
- 1 large onion(s)
- 2 liters of vegetable broth
- 500 g wild mushrooms, frozen
- 2 cups sour cream
- 2 cups of crème fraîche
- some oil for frying
- some durum wheat semolina
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
very simple and very tasty
Sauté the onion with a little oil in a large pot until translucent, then add the 2 liters of vegetable stock and bring to a boil. When the water is boiling, add the mushrooms and cook over high heat for about 10 minutes to cook through (this can vary depending on their size). Top up with more water, but leave some space; otherwise, it might boil over when you add the other ingredients. Add the crème fraîche and sour cream. Stir the contents of the pots well with a fork beforehand, otherwise lumps will form. Bring the soup back to a boil and add semolina, if desired, depending on how thick you want the soup to be (I always add about 2 handfuls). Serve with bread dumplings or potatoes.
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