Ingredients:
500 g fresh mushrooms or other mushrooms, sliced
1 onion, finely chopped
2 garlic cloves, chopped
2 tablespoons of butter
2 tablespoons flour
500 ml vegetable or chicken stock
250 ml cream (20% or higher)
Salt and freshly ground black pepper to taste
Fresh herbs for decoration (dill, parsley)
Instructions:
Ingredient Preparation:
In a large saucepan, melt butter over medium heat. Add the sliced onion and fry for about 5 minutes until soft and translucent.
Cooking the mushrooms:
Add the sliced mushrooms to the pan and fry them along with the onions for about 10 minutes, until the mushrooms release their liquid and start to turn golden.
Add the chopped garlic and fry for another 1 minute, until fragrant.
Preparing the soup base:
Sprinkle the mushrooms and onions with flour and stir thoroughly so the flour is evenly distributed. Cook for another 1 to 2 minutes.
Gradually pour in the stock, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer over low heat for about 10 minutes, until the soup thickens.
Blenderization:
Gently blend the soup until smooth using a blender right in the pot. If needed, you can cool the soup slightly first before blenderizing.
Adding cream and seasonings:
Return the soup to the pot over medium heat. Add the cream and stir to combine. Warm the soup through without bringing it to a boil.
Season the soup with salt and freshly ground black pepper to taste.