Champignon cream soup

30 minutes of cooking time

5 servings


Mushrooms (champignons) 200 g

Butter (butter) 2 tbsp.

Onions (onions) 1/4 cup

Flour 6 tbsp.

Broth 600 ml

Cream (20%) 1 glass

Salt 1 pinch

Pepper 1 pinch

Mushrooms and onions finely chopped.

Melt the butter in a saucepan, add the mushrooms, onions and cook until soft.

Mix flour with broth, salt and pepper.

Add the mixture to the pan with the cream, stir and bring to a boil. Boil for 2-3 minutes.

Crush the soup with a blender until smooth. Serve hot.

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