Creamy Mushroom Soup

Ingredients

• 2 onions
• 2 tbsp butter
• 150 g mixed mushrooms
• Salt
• Pepper
• nutmeg
• 0.5 tbsp spelt whole‑grain flour
• 750 ml vegetable stock
• 300 ml heavy cream
• 0.5 bunch Parsley
• 4 tbsp chives sprigs

Instructions

1. 1.

   Peel and finely dice the onions, then sauté them in butter until soft.

2. 2.

   Clean and chop the mushrooms, add to the onions and continue cooking.

3. 3.

   Season with salt, pepper and nutmeg, dust with flour, pour in vegetable stock and half of the cream, and simmer for about 15 minutes until tender.

4. 4.

   Wash and finely chop the parsley, stir into the soup. Puree the soup, bring it back to a boil, and adjust seasoning with salt and pepper.

5. 5.

   Whip the remaining cream to a semi‑firm consistency, spoon over the soup when serving, and sprinkle with chives sprigs.