Fresh mushroom soup

Ingredients for 6 servings:

• 40 g butter
• 700 g mushrooms, sliced
• salt and pepper
• 1 onion(s), finely chopped
• 1 shallot(s), finely chopped
• 30 g flour
• 2 tbsp white wine, dry, or sherry
• 1.4 liters of vegetable broth
• 150 g whipped cream
• 2 tbsp fresh parsley, chopped
• n. B. Lemon juice, fresh
• 4 tbsp crème fraîche
• herbs, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Melt half the butter in a large frying pan over medium heat. Add the mushrooms, season with salt and pepper. Sauté for about 8 minutes, stirring frequently, until golden brown. Remove the pan from the heat. Melt the remaining butter in a saucepan over medium heat. Add the diced onion and shallot and sauté for 2-3 minutes until softened. Stir in the flour and sauté for another 2 minutes. Add the wine or sherry and stock, stirring vigorously. Set aside a quarter of the mushrooms and add the remaining mushrooms to the pan. Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Allow the soup to cool slightly, then puree in batches in a blender or with an immersion blender. To puree in a food processor, drain the cooking liquid and process only the solids with a little liquid. Then combine with the remaining stock. Return the soup to the pan and stir in the remaining mushrooms, cream, and parsley. Heat gently for 5 minutes, season with lemon juice, and adjust seasoning if desired. Serve on warmed plates and garnish with crème fraîche and fresh herbs.