John Myers
Ingredients for 4 servings:
- 500 g mushrooms, white or brown or oyster mushrooms
- 1 onion(s)
- 35 g butter or margarine
- 35 g wheat flour
- 1 liter vegetable broth
- 1 cup of double crème or crème fraîche
- salt and pepper
- 1 tbsp basil, chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
vegetarian
Clean the button mushrooms or oyster mushrooms and wipe them with a paper towel. Rinse if necessary, pat dry, and cut into slices or pieces. Peel and dice the onion. Melt the butter or margarine in a saucepan. Sauté the diced onion and sliced or pieced mushrooms, stirring constantly. Sprinkle the flour over the mushrooms, stir through, and sauté briefly. Pour in the vegetable stock and whisk thoroughly, ensuring there are no lumps. Bring the soup to a boil and simmer uncovered over low heat for about 5 minutes, stirring occasionally. Stir in the double cream or crème fraîche. Season the soup with salt and pepper and sprinkle with basil.
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