Ingredients portion 6
Champignons 500 g
Onions 2 heads
Wheat flour 2 tablespoons
Butter 2 tablespoons
Olive oil 2 tablespoons
Chicken broth 600ml
Cream 20% 200ml
Green onions 3 stalks
Ground black pepper to taste
Cooking instructions 25 minutes
1 Slice the mushrooms and onions sparsely and sauté in olive oil until soft.
2 Boil the stock in advance.
3 Place in the bowl of a blender, pour in a glass of stock and chop into a smooth mass.
4 Melt the butter in a saucepan, stir in the flour and fry for a few minutes. Then gradually pour in the remaining stock, stirring all the time, and bring to the boil.
5 Add the mushroom mixture, stir and bring back to the boil. Season to taste and leave the soup on a low heat for another 5-7 minutes.
6 Pour in some of the cream, heat on the cooker and remove from the heat.
7 Serve garnished with cream, chopped green onions, freshly ground black pepper and croutons – these can be chopped up finely and tossed into the soup.
