Mushroom soup

Ingredients

• 1 large yellow onion

• 3-4 garlic cloves

• 30 g flour

• 30 g butter

• 20 ml olive oil

• 250 ml cooking cream

• 30 g dried porcini mushrooms

• 800 g cremini mushrooms

• 10 ml vinegar

Prerequisites

• cooking pot

• stick mixer

• large pan

Instructions

1. Chop up the onion.

2. Heat up olive oil in a deep pot.

3. Sauté the onions for 5-10 minutes, until they get soft and translucent.

4. Put in half the butter, wait until it melts

5. Stir in the flour. Fry the mixture until the flour starts to go brown.

6. Pour in 1 liter of water, add the dried mushrooms and mix.

7. Add salt, pepper and cook on a light heat for at least 30 minutes. The dried mushrooms should get pretty soft and soggy.

8. While the stock is cooking, chop up the fresh mushrooms and garlic.

9. Heat up the rest of the butter on a pan and add the fresh mushrooms.

10. Cook the mushrooms on the pan until they lose most of their water. Fry them until they shrink and go brown, add the garlic for the last couple of minutes of frying.

11. Take the pot with the stock off the stove and use a stick mixer to puree. Once everything is a smooth mixture, add the fried mushrooms and the cooking cream.

12. Taste and add any spices that may be missing, such as salt and pepper. Add the vinegar. Let the soup cook for 10 more minutes.