Summary

Ingredients

• 300 g mushrooms
• 3 leeks
• 1 clove garlic
• 0.5 liter ½ chicken broth
• 0.25 liter ¼ milk
• 3 tablespoon butter
• 1 cup crème fraîche
• 0.5 ½ cup sour cream
• 1 shot white wine, medium dry
• parsley
• 3 teaspoons herbs, mixed, frozen
• salt and pepper
• Chilli flakes, or chilli powder

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Instructions

1. Clean and quarter the mushrooms, finely dice the garlic. Cut the leek into fine rings, set aside the whole green rings of the upper half.
2. Melt the butter, sauté the mushrooms, garlic and light-colored leek rings. Take out about half of the mushrooms and set aside.
3. Deglaze the remaining ingredients with the wine and bring to the boil briefly. Now gradually add the chicken stock and milk, simmer over medium heat for about 8-10 minutes. Fold in the cream, then briefly remove from the heat and puree everything.
4. Put the pot back on the stove and fold in the crème fraîche.
5. Stir in the green leek rings, the remaining mushrooms and the herbs with the whisk and briefly bring to the boil again. Season to taste with salt, pepper and chilli.
6. Serve with croutons or crusty bread.