Mushroom cream soup with sage

Ingredients for 4 servings:

• 2 tbsp butter
• 750 g mushrooms
• 1 stalk(s) leek
• 2 onions
• 1 clove(s) garlic
• salt and pepper
• 2 tbsp flour
• 1 liter vegetable broth
• 8 leaves of sage, fresh
• 350 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the mushrooms. Slice 2-3 mushrooms and fry in a little butter. Heat the remaining butter in a saucepan. Finely slice the leek, roughly chop the onion and garlic, and sauté in the butter. Add the halved mushrooms. Season with salt and pepper and dust with flour. Add the stock and bring to a boil. Roughly chop the sage, add it along with the cream, and simmer briefly. Purée the soup and garnish with a sage leaf, a dollop of cream, and fried mushroom slices.