Summary

Ingredients

• 2 tablespoon butter
• 750 g mushrooms
• 1 leek
• 2 onions)
• 1 clove garlic
• salt and pepper
• 2 tablespoon flour
• 1 liter vegetable broth
• 8 fresh sage leaves
• 350 ml cream

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Instructions

1. Halve the mushrooms. Cut 2 - 3 mushrooms into slices and fry them in a little butter. Heat the rest of the butter in a saucepan. Cut the leek into fine rings, roughly chop the onions and garlic and sauté in the butter. Add the halved mushrooms. Season with salt and pepper and dust with flour. Add the broth and bring to the boil.
2. Roughly chop the sage, add together with the cream and simmer briefly. Puree the soup, garnish with sage leaf, a dollop of cream and fried mushroom slices.