Cream of mushroom soup with melted cheese

Ingredients for 6 servings:

• 800 g mushrooms
• 2 onions
• 30 g butter
• 1 ½ liters vegetable broth
• 100 ml white wine
• 100 g whipped cream
• 50 g flour
• 50 g cream cheese spread
• 2 slice(s) bread(s) (spelled bread)
• salt and pepper
• e.g. crème fraîche
• e.g. parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

and spelt croutons

Dice the onions. Clean and slice the mushrooms. Sauté both in a saucepan with a little butter. When both are lightly golden brown, add the flour and stir. Sauté for 1-2 minutes and then deglaze with the vegetable stock. Simmer everything for a good hour. Add the wine occasionally and stir occasionally. This way the stock absorbs the flavor of the mushrooms. Then remove a quarter of the mushrooms with a slotted spoon and set aside. Add the heavy cream and cream cheese and simmer for another 10 minutes until smooth. Purée everything with a hand blender and return the reserved mushrooms to the soup. Season with salt and pepper. For the croutons, trim the edges of the spelt bread. Then dice the slices. Fry in a pan with a little butter and let it drain briefly on kitchen paper. If desired, add a little more crème fraîche to the soup and serve sprinkled with chopped parsley.