Summary

Ingredients

• 250 g mushrooms, fresh, brown
• 1 small onion (s)
• 20 g clarified butter
• 250 ml water, hot
• 200 ml Cremefine, 12%
• 1 tablespoon, heaped chives
• Beef broth, granular
• salt and pepper

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Instructions

1. Sort the mushrooms and cut into slices. Tip: You can do this very quickly with an egg cutter. Of course you can also use white mushrooms, but the brown ones have a more intense taste. Dice the onion very finely, cut the chives into rolls.
2. Melt the clarified butter in a saucepan and fry the onion cubes until translucent. Add the mushroom slices, but leave a few slices as a garnish. Braise the ingredients for 2-3 minutes at high temperature (level 7 of 9 levels for an induction stove), switch down to level 4. Add hot water and bring to the boil. Season with pepper, salt and granulated broth and let the soup simmer, half covered, for about 10 minutes.
3. Now add Cremefine (of course, cream is also possible), heat the cream soup again strongly, but don`t let it boil anymore.
4. Spread the mushroom cream on two deep plates, garnish with the fresh mushroom slices (I use 4-5 per plate) and chives.
5. Serve very hot with white bread.