Cream with mushrooms

ingredients

400 ml beef broth 200 ml dry red wine 200 ml milk 250 g butter 4 tbsp plain flour 3 pcs mushrooms 2 pcs baguette pepper sugar sea salt

step

1. Fry the plain flour, pour in the cold milk and beat well with a whisk so that no lumps form. 2. Pour in the stock and simmer over a low heat for 10 minutes, stirring occasionally. 3. Bring the wine to the boil in a saucepan. Pour it into the soup, season to taste with salt, pepper and sugar. 4. Melt the butter in a pan. Put in the cleaned and sliced mushrooms and rub the baguette slices with butter. Fry on both sides until crispy. 5. Pour the soup into the plate. Garnish with the sautéed mushrooms, season with salt and serve with the baguettes.