Summary

Ingredients

• 500 g white or brown mushrooms or oyster mushrooms
• 1 onion (s)
• 35 g butter or mararine
• 35 g wheat flour
• 1 liter vegetable broth
• 1 cup crème double or creme fraîche
• salt and pepper
• 1 tablespoon basil, chopped

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Instructions

1. Clean the mushrooms or oyster mushrooms and rub with kitchen paper. If necessary, rinse, pat dry and cut into slices or pieces. Peel and dice the onion.
2. Melt the butter or margarine in a saucepan. Sweat the onion cubes and mushroom slices or pieces while stirring. Dust the flour over it, stir and sauté briefly.
3. Pour in the vegetable stock, whisk through well with a whisk, making sure that there are no lumps. Bring the soup to a boil and cook over low heat for about 5 minutes without a lid, stirring occasionally.
4. Stir in the creme double or creme fraîche. Season the soup with salt and pepper and sprinkle with basil.