Ingredients for 4 servings:
250 g fresh brown mushrooms
3 tablespoons butter
4 tablespoons Flour
1 l vegetable stock
100 ml Cream
Salt & pepper
Small handful flat-leaf parsley, roughly chopped, to serve (optional)
Clean and slice the mushrooms. Put a few to the side.
Peel and dice the onions. Heat 2 tbsp butter in a pan and sauté the onions. Add the mushrooms and briefly sauté. Dust with flour, briefly sauté, then deglaze with the stock and cook over low heat for about 20 minutes. Add the cream and purée the soup finely with a hand blender. Season to taste with salt and pepper.
Heat the remaining butter in a pan and fry the leftover mushrooms until brown. Mix in parsley and garnish the soup with the mushrooms. Serve warm. Goes well with baguette.