Summary

Ingredients

• 500 g mushrooms
• 100 g onion (s)
• 180 ml white wine, drier
• 200 ml water
• 1 vegetable stock cube
• some sunflower oil
• some roux

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Instructions

1. Peel the onions and cut into small cubes. Then clean the mushrooms and cut them into small pieces.
2. Heat about 2-3 sips of olive oil in a pan on the stove at maximum heat. Add the mushrooms and now turn the heat down about 1 - 2 levels. As soon as the liquid from the mushrooms that arises during frying has evaporated, add the onions and fry, stirring constantly. After the remaining liquid has boiled off, deglaze with the white wine.
3. Now transfer everything into a pot. Add the stock cubes (I take the Aldi ones without flavor enhancers) and water, bring everything to the boil and then simmer on low heat for at least 60 to 120 minutes. The longer you boil, the more intense the taste will be later.
4. If there is still some liquid in the pot, bind with a roux (Mondamin`s dark one is also possible).