Mixed mushroom soup à la Didi

Ingredients for 4 servings:

• 165 g mixed mushrooms (bottle mushrooms, oyster mushrooms, button mushrooms, rice straw mushrooms, shiitake mushrooms)
• 200 ml cream
• 250 ml sour cream
• 2 tsp broth, granulated
• 1 chili pepper(s), dried
• 1 tsp herbs de Provence
• 1 tbsp olive oil, with truffle
• n. B. Sea salt and pepper from the mill
• 1 m.-large shallot(s)
• 200 ml dry white wine, e.g. Chardonnay
• 200 g crème fraîche
• possibly sauce thickener, lighter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Drain the mushrooms and chop any larger pieces into small pieces. Score the chili pepper. Peel the shallot and dice it finely. Heat a pan with the olive oil and sauté the shallots for about 5 minutes. Add the mushroom mixture and sauté for another 5 minutes. Add the chili pepper and the granulated stock. Season with salt and freshly ground pepper. Add the cream and Provençal herbs. Stir in the sour cream and bring to a boil. Add the white wine and simmer for about 10 minutes, then stir in the crème fraîche. Season the soup to taste and add more water if necessary. If the soup is too thin, thicken with a sauce thickener. Plate up and serve.