Wild mushroom soup

Name: wild mushroom soup
Total time: 25 min
Yield: 4
Ingredients: 500 gram mixed mushrooms wiped clean; 50 gram butter; 5 spring / forest onion finely chopped, leaves separately; 1 tablespoon fresh thyme minced meat; 400 milliliters herbal broth; 400 milliliters vegetable stock; 100 milliliters White wine; 200 milliliters milk; 200 milliliters cooking cream

A delicious European recipe for forest mushroom soup

Ingredients

500 gram mixed mushrooms wiped clean
50 gram butter
5 spring / forest onion finely chopped, leaves separately
1 tablespoon fresh thyme minced meat
400 milliliters herbal broth

400 milliliters vegetable stock
100 milliliters White wine
200 milliliters milk
200 milliliters cooking cream

Directions

Cut 400 g mushrooms into pieces.
Heat half of the butter and fry the onions and mushrooms for 3 minutes.
Add the thyme, stock, white wine and milk and cook for 10 minutes.
Cut the rest of the mushrooms into slices and fry until golden brown in the rest of the butter.
Purée the soup with the hand blender or in a food processor.
Stir in the cooking cream and fried mushrooms and heat the soup. Add pepper and salt to taste and sprinkle the soup with the leaves of spring / bunch onions.