Summary

Ingredients

• 500 g mushrooms
• 1 medium onion (s)
• 2 tablespoon sugar
• 2 tablespoon olive oil
• 150 ml white wine, dry
• 1 medium potato (s)
• 500 ml water
• 1 bowl bouillon, pure or grained vegetable stock
• 75 ml Cremefine for cooking or cream
• 1 bay leaf
• 1 teaspoon herbs Provence
• 0.5 teaspoon ½ rosemary
• 0.5 teaspoon ½ oregano
• salt and pepper

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Instructions

1. Clean the mushrooms. 2/3 of the mushrooms quarter or eighth, depending on size, set aside. Peel and finely dice the potatoes, also set aside. Finely dice the onion.
2. Heat the olive oil in a large saucepan, add the onion and sugar, let it caramelize while stirring. Deglaze with approx. 100 ml white wine. Add the quartered or eighthed mushrooms and potatoes.
3. Reduce the heat, stir and sauté briefly, fill up with the boiling water, add the vegetable stock, herbs and bay leaf. Simmer with the lid closed for about 10 minutes, until the potato pieces are cooked. Stir occasionally.
4. Meanwhile, cut the rest of the mushrooms in half, depending on their size, and cut into fine, bite-sized slices.
5. Take the pan off the stove, fish out the bay leaf and set it aside. Puree the soup well with a hand blender and season with salt and plenty of pepper (preferably from the mill). Add the bay leaf and the remaining sliced mushrooms and bring to the boil again, stirring occasionally.
6. Simmer for about 5 minutes, then season with the rest of the white wine and add Cremefine or cream. Croutons, a dollop of creme fraîche, balsamic cream, chives rolls, etc. are suitable as an addition or decoration.