As soon as the thermometer drops below 10°C I start longing for soup. It is already half year ago that my sister served us this particular soup (that’s when I made this picture) but since fall started I cooked it already more than once.

It is an easy and fast dinner, especially when I come home freezing. Then I just need about 10 min in the kitchen and a warming soup is ready. Served with a slice of Baguette or a piece of Bread and I’m a happy person again.

Mushroom soup

4 Servings

• 250g Mushrooms
• 40g soft Butter
• 40g flour Type 405 or 550
• 500g vegetable broth
• 250g Milk
• 100g cream
• Salt
• Pepper
• 2 Tbs chopped Parsley

Chop the mushrooms

Mix flour and butter to a homogenous dough,

Bring Milk, broth and crean to boil and add the mushrooms. Let simmer over low heat for 5 min, stir occasionally. Now add the flour-butter in small pieces and stir until it dissolved. Puree the mushrooms, season with salt and pepper and sprinkle with parsley before serving.