Mixed mushroom soup, spicy

Ingredients for 4 servings:

• 250 g mixed mushrooms, finely chopped or diced
• 75 g butter
• 1 garlic clove(s)
• 200 g onion(s), finely chopped
• 15 g parsley, finely chopped
• 4 tbsp milk
• 40 g flour
• 1.2 liters of vegetable broth
• 4 tbsp sour cream
• nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bavarian style (mushroom soup)

The mixed mushrooms should be fresh from the forest (the more different varieties, the better!) and cleaned thoroughly—not washed! Heat half of the butter. Add the onion, garlic, and parsley and fry for about 3 minutes. Add the mushrooms and fry for another 3 minutes. Pour in the milk, then season with salt and nutmeg, fry for a little longer, then remove from the heat. Melt the remaining butter in a second saucepan. Remove the pan from the heat and add the flour. Cook over low heat until the roux begins to brown. Remove from the heat again and stir in the broth a ladleful at a time, stirring constantly to avoid lumps. Return to the heat over moderate heat. Once all the broth has been incorporated, add the mushroom mixture, bring to a boil, and simmer for about 20 minutes. Season with salt and pepper. Add 1 tablespoon of sour cream to each plate and serve immediately.