Cream of Champignon Soup

Ingredients

500 g mushrooms

2 onions

50 g butter

2 tbsp flour

600 ml broth

200 ml cream

Salt

Pepper

First, finely dice the onion and slice the mushrooms. Now heat 2 tbsp vegetable oil in a heavy-bottomed saucepan. Add the onion and fry for about 3-4 minutes, stirring thoroughly.

Then add the mushrooms and fry until soft (this will take about 5-7 minutes). Don't worry about boiling off all the water. Everything will go into the soup.

Melt the butter in another saucepan, then add a little flour and fry for 1.5 to 2 minutes. Then gradually pour in the broth, stirring constantly, and bring to a boil.

Now it's time to add the mushrooms and onions, mix all the ingredients thoroughly, and bring them back to a boil.

Next, puree everything using a blender. Finally, add salt and pepper to taste and simmer the soup over low heat for another 7-10 minutes. Then pour in the cream, bring it all back to a boil, and immediately remove from the heat.

Serve the soup best sprinkled with herbs, croutons, seeds, or finely chopped walnuts.

Enjoy!