Summary

Ingredients

• 500 ml forest mushroom stock or meat broth
• 1 tablespoon port wine, white
• 200 g mushrooms (forest), mixed or individual varieties
• 20 g butter, or mararine
• salt and pepper
• 0.5 teaspoon ½ thyme, fresh
• 2 tablespoon whipped cream
• 1 tablespoon parsley, chopped
• possibly flour, for binding

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Instructions

1. Bring the mushroom stock to the boil briefly and season with the port wine.
2. Clean and quarter the mushrooms. Fry in hot fat. Season well with salt, pepper and thyme and toss briefly. Pour the whipped cream into the soup, divide over 4 plates, serve sprinkled with the mushrooms and parsley.
3. If desired, you can tie the soup with a little flour.