Fry the cleaned and chopped mushrooms in a saucepan with the onions and butter!

Add the ground garlic, stir in and deglaze with the beef stock. Tip: (Garlic can be ground like paste if you cut it a bit, sprinkle it with salt and pull it over the garlic-salt mixture over and over with a large knife.)

Add the cream, salt, pepper, ground caraway seeds and ground cinnamon and add the wine just before serving. Mix very briefly with the hand blender so that some of the mushrooms are chopped up and the soup is thickened a little.

1 tablespoons Stir in the finely chopped pertersil and distribute the soup on plates. Place a dollop of creme fraiche or sour cream in the middle and garnish with parsley.

"BON APPETITE"