Mushroom cream soup with broccoli and corn

Ingredients for 6 servings:

• 400 g mushrooms, or 1 can
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 ½ liters of broth
• 1 cup whipped cream
• 1 cup sour cream
• 1 head of broccoli
• 1 can of corn
• 1 tbsp lemon juice
• 80 g butter
• 1 pinch of nutmeg
• 1 tbsp flour
• 3 tbsp sugar
• salt and pepper

Instructions

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

Finely dice the onion and garlic and sauté in the butter until translucent. In the meantime, finely chop the mushrooms and add them. Sauté briefly. Deglaze with the stock and bring to a boil. Meanwhile, blanch the broccoli. Mix the heavy cream and sour cream together until smooth and add to the boil. Add the corn to the soup and the flour, mixed with a glass of water, and stir in. Bring to a boil briefly to thicken, then turn off the heat. Remove the broccoli florets and let them simmer in the soup for 10 minutes. (I save the broccoli stalks for a cream of broccoli soup.) Season to taste with sugar, nutmeg, lemon juice, salt, and pepper.