| Preparation time | Cooking time | Portions |
| ten | 40 | 3-4 |
Ingredients
- Champignons - 500 g
- Bulb onions - 2 pcs.
- Flour - 2 tablespoons
- Butter - 50 g
- Broth - 600 ml
- Cream - 200 ml
- Salt to taste
- Pepper to taste
Cooking method
Chop mushrooms and onions at random and fry in vegetable oil until soft. Put in a blender bowl, fill with a glass of broth and grind.Melt the butter in a saucepan, stir in the flour and fry for one and a half to two minutes. Then gradually, stirring constantly, pour in the remaining broth and bring it to a boil.Add chopped champignons, stir and bring to a boil again. Add salt and pepper to taste and cook the soup over low heat for another 7 minutes. Then pour in the cream, bring to a boil again and remove from heat.How and with what to serve
Serve the soup hot with black or white bread croutons.