- 200g fresh button mushrooms
- 50g plain flour
- 100ml Schlagfix cream
- 1.5L vegetable stock
- 1 onion
- 1/2 teaspoon crushed caraway seeds
- vegetable oil, salt
Fry the onion in a large pot with hot oil.
Add the sliced button mushrooms to the onion, season with the caraway seeds and fry until the button mushrooms shrink somewhat. Dust with plain flour.
Add the vegetable stock. Let simmer for about 15 minutes.
Season with salt and black pepper to taste, blend everything with a hand blender.
Finish the soup with the Schlagfix cream.