Cream of mushroom soup

Ingredients for 4 servings:

• 2 tbsp butter
• 750 g mushrooms
• 1 stalk(s) leek
• 2 onions
• 1 garlic clove(s)
• 2 tbsp flour
• 1 liter vegetable broth
• Salt
• pepper
• 350 ml cream
• sage

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and halve the mushrooms. Clean the leeks and slice them into thin rings. Roughly chop the onions and garlic. Heat the butter in a saucepan and sauté everything. Season with salt and pepper and dust with the flour. Add the stock and bring to a boil. Roughly chop the sage and add it to the soup along with the cream, bringing to a boil briefly. Purée the soup with a hand blender. Tip: If desired, refine the soup with chopped parsley, sage leaves, a dollop of sour cream, or crème fraîche.