Mushroom soup

Ingredients for 4 servings:

• 350 g mushrooms, finely chopped
• 1 onion(s)
• 300 ml vegetable stock
• 25 g margarine
• 25 g wheat flour (wholemeal flour)
• 600 ml low-fat milk
• 6 tbsp sherry
• 6 tbsp natural yogurt
• e.g. salt and pepper
• 50 g mushrooms, thinly sliced
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

low-fat

Slice the onion into rings and add it to the vegetable broth with the mushrooms. Bring to a boil, then cover and simmer gently for about 20 minutes. Then purée the soup in a blender. Melt the margarine in a saucepan, stir in the flour, and sauté for 1 minute. Slowly add the milk, stirring constantly. Bring to a boil, stirring constantly, and simmer for about 3 minutes. Stir in the mushroom purée and sherry, and season with salt and pepper. Bring back to a boil, stir in the yogurt, and let it simmer without boiling. Serve the soup with sliced ​​mushrooms and parsley.