- 1oog brown closed cup mushrooms
- 200ml of vegetable stock
- 100ml of milk
- 2 tablespoons of butter
- 1 tablespoon of wheat flour
- 1 tablespoon of fresh parsley
Clean the mushrooms and cut them in thin slices. Heat one tablespoon of butter in a pot and fry t the mushrooms for a few minutes. Take the mushrooms out of the pot and melt the remaining butter in the same pot. When the butter is hot, add the flour and gently roast the flour for about half a minute before deglazing with the vegetable stock and the milk. Stir well with a wire whisk and simmer the soup until it gets creamy. Add the fried mushrooms and season to taste with parsley, salt and pepper.