Creamy mushroom forest mushroom soup
Autumn is mushroom time, from September our forests and weekly markets offer an excellent selection of mushrooms. Today we would like to introduce you to a popular mushroom classic. Quick and tasty
Fresh wild mushrooms from the weekly market
600 grams of mushrooms (porcini, chestnuts, butter mushrooms, mushrooms, chanterelles or mushrooms)
2 tablespoons of butter
1 onion (I like the red onion best)
50 gram flour
1 1/2 vegetable broth or mushroom stock
4 tablespoons crème fraîche
lemon juice, pepper, salt
– Clean the mushrooms (always without water) best with a small brush. Then cut them into small cubes
– Peel the onion and cut into small cubes
– Sauté the mushrooms then add the small cut onion
– Dust the mushrooms & onion with flour and add the mushroom fond/broth. Now you can blend the soup with a hand blender and the crème fraîche nice and creamy.
Season to taste with salt, pepper and lemon juice.
Enjoy your meal
Our Funghi Tip
As an excellent side dish, dumplings are suitable for the mushroom wild mushroom soup and for garnish a fresh parsley looks tasty.
Do not use canned chaqmpignons . These are due to the production often loaded with high nitrate values.