Summary

Ingredients

• 250 g mushrooms, mixed, finely chopped or diced
• 75 g butter
• 1 clove garlic
• 200 g onion (s), finely chopped
• 15 g parsley, finely chopped
• 4 tablespoons milk
• 40 grams flour
• 1.2 liters vegetable stock
• 4 tablespoon sour cream
• nutmeg
• salt and pepper

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Instructions

1. The mixed mushrooms should be fresh from the forest (the more different varieties the better!) And cleaned - not washed!
2. Heat half of the butter. Add onion, garlic and parsley and fry for approx. 3 minutes. Add the mushrooms and fry for another 3 minutes. Pour in milk, then season with salt and nutmeg, continue frying a little, then remove from the heat.
3. Melt the remaining butter in a 2nd saucepan. Remove the pan from the heat and add the flour. Roast on a low heat until the roux begins to brown. Remove from heat again and mix in the broth, ladle by spoon. Always stir to avoid clumping. Return to the stove over a moderate heat.
4. When the whole broth has been mixed in, add the mushroom mixture, bring to the boil and cook for approx. 20 minutes. Season to taste with salt and pepper.
5. Add 1 tablespoon of sour cream to each plate and serve quickly.