Mushroom and cheese cream soup

Ingredients for 4 servings:

• 400 g mushrooms, sliced
• 100 g bacon, cut into fine strips
• 60 g herb butter
• 3 tbsp flour
• 250 ml wine, white, dry
• 200 ml cream
• 2 tbsp vegetable broth
• 150 g cream cheese spread
• Salt
• pepper
• nutmeg

Instructions

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

Brown the bacon in a pan without fat, scoop out the fat, and drain on kitchen paper. Melt the herb butter in the bacon fat, fry the mushrooms in it, dust with flour, and sauté briefly. Add 500ml water, stirring constantly, and bring to a boil. Add the wine, cream, and stock and bring to a boil. Add the processed cheese and dissolve, season to taste, divide among plates, and sprinkle with the crispy bacon.