Summary

Ingredients

• little powdered sugar
• 50 g butter
• 1 shallot (s), finely chopped
• 1 clove garlic
• 500 g mushrooms or wild mushrooms, cleaned
• 125 ml white wine
• 250 ml chicken broth or vegetable broth
• 250 ml cream
• leaves Thyme
• 1 tablespoon parsley, finely chopped
• a little cayenne pepper

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Instructions

1. Melt a touch of powdered sugar in a saucepan, add butter. Turn a small, finely chopped shallot and 1 whole clove of garlic in hot butter. Put one mushroom down for each person beforehand, then add the remaining mushrooms to the shallot and sauté briefly. Extinguish with white wine, add the stock and cream and simmer for 10 minutes. Add some fresh thyme leaves and a tablespoon of finely chopped parsley. Remove the garlic clove, then beat the soup with a hand blender until frothy.
2. Cut the mushrooms that have been set aside into slices and brown them briefly in butter.
3. Season the soup with a touch of cayenne pepper and distribute in soup bowls. Garnish with the roasted mushrooms and a little parsley.
4. Tip: This soup tastes particularly good with chanterelles or porcini mushrooms.
5. The quantities given are sufficient for four people if the soup is served as a small intermediate dish. Otherwise it is only enough for two people.