Traube's mushroom and potato soup

Ingredients for 5 servings:

• 350 g potatoes
• 400 g mushrooms
• 2 m.-sized onion(s)
• 40 g butter
• 100 ml cream
• 2 tbsp flour
• 1 ½ liters vegetable broth
• Oil for frying
• nutmeg
• Salt and pepper, white
• Parsley for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

vegetarian

First, peel and dice the potatoes, then cook them in the vegetable stock. This should take up to 30 minutes. Meanwhile, slice the mushrooms and dice the onions. Brown the mushroom slices and diced onions in oil in a soup pot, push them to the side of the pot, and add the butter to the center. Then mix the flour well with the butter (be careful not to form any lumps!). Add the cream and mix everything in the pot. Now puree the potato pieces in the vegetable stock and add everything to the soup pot. Season with salt, nutmeg, and white pepper, and simmer for a further 5 minutes with the lid on. Rice goes very well with this soup. If you like, you can refine the soup with parsley.