Champion cream soup

ingredients

300 g mushrooms 1 pcs onion 1 tbsp plain flour 150 ml whipping cream salt ground black pepper 400 ml hot vegetable broth butter

procedure

Finely chop the onion and slice the mushrooms, then fry them in a little butter. In another pot, make a light roux of butter and plain flour.Pour in the stock and add the sautéed mushrooms. Season with salt and pepper and cook until tender. Then blend with a blender and finally soften with whipping cream and simmer just briefly.