Creamy Mushroom Soup

Ingredients

• 400 g Mushrooms
• 100 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 1 tbsp whole wheat flour
• 50 ml dry white wine
• 600 ml Vegetable Broth
• 100 ml heavy cream (30% fat)
• 1 tbsp crème fraîche (30% fat)
• Salt
• white pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel the potato and grate finely. Peel the onion and garlic and dice finely. Heat 1 tablespoon of oil in a pan and sauté the mushrooms over medium heat.

2. 2.

   Sauté the onion and garlic in a pot with the remaining oil. Dust with flour and deglaze with wine. Bring to a boil, then add broth. Add the mushrooms (reserve some for garnish) and potatoes to the soup and simmer gently for about 15 minutes. Then puree finely and strain through a sieve.

3. 3.

   Add cream and let it reduce slightly if desired. Stir in crème fraîche and the reserved mushrooms, season with salt and pepper. Ladle the creamy mushroom soup into bowls, sprinkle with parsley, and serve.