200 grams fresh mushrooms (chanterelles, champignons)
2 tablespoons butter
4 tablespoons flour
8 dl vegetable stock
2 dl cream
2 tablespoons freshs parsley
Cut the mushrooms into slices and chop the onion.
Melt butter in large frying pan. Add in onions and mushrooms. Cook until onions are soft.
Blend in flour and stir.
Add in the vegetable stock and heat until slightly thickened while stirring frequently.
Add in the cream. Let the soup cook for 10 – 15 minutes.
Season with parsley and pepper.