Cream of mushroom soup with milk foam

ingrediencie

soup

500 g fresh mushrooms 150 g onion pinches ground nutmeg teaspoon salt 10 ml sunflower oil 1/2 teaspoon white ground pepper 500 g whipped cream 500 g vegetable stock 3 tbsp plain flour 200 ml semi-skimmed milk a little lemon juice

milk foam

300 ml semi-skimmed milk

progress

This is a creamy soup that is seriously suitable for any occasion, whether for lunch or as a more festive complex menu, It is a healthy and tasty soup, 1. Heat the oil in a saucepan, add the diced onion. Add freshly chopped mushrooms. Stir everything, Add salt, grated nutmeg and white pepper and pour in the broth and let it cook until the mushrooms are soft, Mix the milk and cream, add the plain flour and stir. Pour over the mushroom mixture. Let it boil and then mix everything well to a fine cream, add lemon juice and let it boil through. 2. Pour 300ml of milk into the second container and bring to the boil. Once the milk has come to the boil, whisk it into a froth. Scoop the foam with a spoon only from the top. 3. Garnish with roasted mushrooms and parsley.