---

200 g white mushrooms, 50 g thinly sliced as soup vegetables
60 g onions
60 g butter
30 g all-purpose flour
3/4 l clear soup
1/8 l sour cream
3-4 EL single cream
salt, pepper
dash lemon juicebr> 1 tablespoon chopped parsley
0

---

Heat butter and add finely chopped onions and thinly sliced mushrooms, roast lightly, add flour, roast another few minutes and pour in soup and single cream, season to taste. Boil for 15 minutes, puree with the immersion blender and strain it through a sieve. Add sour cream and the rest of the mushrooms and parsley.

Tip: You can also use other mushrooms.