Creamy Mushroom Soup

Ingredients

• 400 g Mushrooms
• 100 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp Vegetable oil
• 1 tbsp flour
• 150 ml dry white wine
• 650 ml poultry or vegetable broth
• 100 ml heavy cream (at least 30% fat)
• 1 tbsp Crème fraîche
• Salt
• white pepper (freshly ground)
• 2 slices white bread
• 30 g Butter
• 2 tbsp chopped chives

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and grate the potato finely. Peel and dice the onion and garlic.

2. 2.

   Brown the mushrooms in 1–2 tbsp hot oil in a non‑stick pan, then set aside. Sauté the onion and garlic in a pot, dust with flour, deglaze with wine, bring to a boil, and add the broth.

3. 3.

   Add the mushrooms and potatoes to the soup and simmer gently for about 15 minutes. Then puree finely and strain through a sieve. Add cream and let it reduce slightly if needed. Stir in crème fraîche and season with salt and pepper.

4. 4.

   Cube the bread slices, fry them in melted butter until golden brown. Use a ladle or spoon to fluff the soup into bowls, then top with chopped chives and the croutons.