Cream of mushroom soup

Ingredients for 4 servings:

• 500 g mushrooms, brown
• 60 g butter
• some flour
• 750 ml broth
• 250 ml cream or Cremefine
• 1 cup crème fraîche
• e.g. salt and pepper
• e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick, easy and above all fresh

Clean and slice the mushrooms. Heat the butter in a wide saucepan. (The 60g is an approximate amount; I do it more or less randomly.) Sauté the mushrooms until they have collapsed. Remove some of the mushrooms as a garnish and set aside. I remove a good third, always by eye. Dust the remaining mushrooms in the pan with flour, mix well, and then gradually deglaze with the stock while stirring. Add the cream and crème fraîche, mix well, and allow the soup to return to temperature, then puree everything with an immersion blender. Now you can add back the reserved mushrooms. Season the soup with salt, pepper, and parsley and serve.