Cream of mushroom soup

Ingredients for 4 servings:

• 500 g mushrooms, fresh
• 3 tbsp butter
• 1 ½ tbsp flour
• 1 lemon(s)
• 100 ml dry white wine
• 800 ml broth (meat or chicken broth)
• 125 ml cream
• 1 egg(s)
• 3 eggs, hard-boiled
• salt and pepper
• Worcestershire sauce
• Parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Chop the cleaned mushrooms as finely as possible, drizzle with lemon juice, sauté in butter for about 10 minutes (sauté a grated onion if desired), coat with flour, sweat lightly, deglaze with wine and top up with stock, bring to a boil, and remove from the heat. Whisk the cream and egg well and add, heating gently but not boiling, stirring with a whisk. Top with the finely chopped boiled eggs and plenty of chopped parsley, season again with salt, pepper, and Worcestershire sauce, and serve with toast. You can, of course, omit the boiled eggs, but I make this soup with them!