Cream of mushroom soup

Ingredients for 4 servings:

• 150 g shiitake mushroom(s), fresh
• 1 can mushrooms (birch boletus)
• 750 ml vegetable stock
• 1 onion(s)
• 1 tbsp, heaped flour
• 150 g processed cheese or herb cream cheese
• 1 pinch(s) thyme
• 2 tbsp butter
• some pepper
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with shiitake mushrooms, chanterelle mushrooms and cream cheese

Finely chop the onion, drain the chanterelle mushrooms, and slice the shiitake mushrooms. Sauté the diced onion in a saucepan with the butter. Add the shiitake mushrooms and fry for about 3 minutes. Make sure they don’t brown. Add the chanterelle mushrooms and simmer for another 2-3 minutes. Then add the broth and simmer gently for 10 minutes. Season with thyme, pepper, and salt, if desired. Finally, stir in the cream cheese until dissolved. Tip: This soup also tastes great with mushrooms, chanterelle mushrooms, and cream cheese.