Milk cap soup made from blood cap

Ingredients for 6 servings:

• 1 kg mushrooms (blackcap mushrooms)
• 3 onions
• 50 g butter
• 200 ml vegetable stock
• 200 ml white wine
• 100 ml cream
• 100 ml milk
• 2 tsp salt
• 1 tsp sugar
• 1 tsp pepper
• 1 tbsp soy sauce, or Maggi
• 250 g ham, raw, diced
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Great mushroom flavor and bright color

Clean and quarter the mushrooms. Roughly dice the onions. Melt the butter in a saucepan and fry the diced onions until lightly browned. Deglaze with white wine and simmer uncovered for 3 minutes. Add the vegetable stock and reduce the heat to a gentle simmer. Add the mushrooms and simmer with the lid on for 15 minutes. Stir vigorously every 5 minutes. Remove the pan from the heat, add the cream, milk, salt, sugar, and pepper, and puree with a hand blender. Season to taste with soy sauce or Maggi seasoning. Sprinkle with parsley after serving. If desired, fry diced raw ham in a pan until crispy and serve in a separate bowl as a garnish.