Preparation timeCooking timePortions


  • 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.