Cream of Mushroom Soup

Ingredients

3 servings

• 3 tablespoons of butter
• 1 onion
• 250 g of frozen button mushrooms
• 2 tablespoons of flour
• 0.25 l of broth
• 0.5 l of milk
• 1 lemon
• 2 tablespoons of crème fraîche
• 1 tablespoon of chopped parsley
• salt
• pepper

Steps

1. 1

   Melt 3 tablespoons of butter in a saucepan.

2. 2

   Add a small chopped onion and the button mushrooms cut into very small pieces.

3. 3

   Season with salt and pepper, and sprinkle with a tablespoon of chopped parsley.

4. 4

   Stir the mushrooms well in the hot butter. Cover and let cook over low heat for 15 minutes.

5. 5

   Then add 2 tablespoons of flour, stirring constantly. Add 1/4 liter of broth (or water) and 1/2 liter of milk.

6. 6

   Cook over low heat, stirring from time to time.

7. 7

   When the soup begins to boil, lower the heat and let it cook uncovered for another 15 minutes.

8. 8

   A few minutes before serving, add the juice of one lemon and then 2 tablespoons of crème fraîche.