Recipe: Creamy mushroom soup

Soup is hardly ever wrong, with some nice bread and cheese. You can make a quick one out of a tin or make a slow one from scratch - it isn't always the latter taste better though... But here comes a "slow" one which is really, really creamy and tasty.

Creamy mushroom soup, 4 portions

400 g fresh mushrooms
1 yellow (or red) onion
1 clove of garlic - or more...
6 dl vegetable boullion
1 dl white wine - can be omitted
1 dl doublecream - or choose a lighter alternative
1 dl créme fraiche
butter or oil
salt & pepper
( 3 tbs parsley)

Chop or not chop the mushrooms, that is the question. Since it'll all me mixed with a mixer or in a food processor when ready I don't think it's necessary to do that. Chop the onion and garlic instead. And fry it all in the oil/butter. Include parsley if you like. Fry until the mushrooms have absorbed all the water. Stir now and then, the mushrooms shouldn't get colour.

If you want, then add the wine, or substitute it with water. If you choose wine, let it boil until absorbed. Then add the vegetable boullion and simmer for about 20 minutes.

Then mix it all together - with handmixer or food processor - add the cream and the créme fraiche. Plus salt and pepper. Let it all come to a boil and then simmer for a few minutes.

Garnish with parsley and some fraiche/cream if you like.

Enjoy!