Cream of Mushroom Soup

Ingredients

• 350 g of a mixture of forest mushrooms
• 60 g butter
• 1 onion, finely sliced
• 1 tablespoon plain flour
• 1 small potato, peeled and diced
• 1 l of milk
• salt and freshly ground pepper
• chives and croutons made of toasted bread for garnish

Food preparation
1 Clean the mushrooms and cut them into pieces. Heat the butter in a pot and fry the onions and mushrooms gently on it; it takes about 4 minutes. Then add flour, mix and wait until it turns light yellow. Add the diced potatoes, pour milk, salt and pepper and cook for about 15 minutes until the potatoes are soft. 

2 Mix the cream with an immersion stick mixer, garnish with chives, croutons (or roasted small mushrooms) and serve.