Summary

Ingredients

• 250 g mushrooms
• 1 shallot (s)
• 30 g butter
• 30 grams flour
• 750 ml vegetable stock
• 200 ml cream
• 50 g cream cheese
• salt and pepper
• nutmeg
• 1 tablespoon marjoram

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Instructions

1. Clean the mushrooms and cut them in slices. Peel and finely dice the shallot.
2. Heat the butter in a saucepan and sauté the shallot, add the mushrooms and season (put 2 tablespoon. Dust with the flour, stir and deglaze with the stock.
3. Let simmer for 15 minutes. Top up with the cream. Puree the soup, add the cheese and let it melt. Season the soup to taste, add the mushrooms that were set aside and sprinkle the soup with marjoram.