Creamy Mushroom Soup

400g Mushrooms
50g Butter or Margarine
35g Flour
75-100ml Cream or Soy Cream
1 Liter Vegetable Stock
Salt & Pepper
Parsley (Optional)


First remove the mostly dry end of the stem followed by cutting the mushrooms roughly. Now fry them in a pan with 10g of butter on medium heat for about 5 minutes.

After that time set aside the pan and heat up the rest of the butter and the flour in a large pot. Mix both ingredients for about 60 seconds and add the vegetable stock right after. Followed by the fried mushrooms.

Now blend the soup with a hand blender, add the cream and taste the soup with some salt and pepper. Let it simmer for about 20 minutes on low to medium heat.

Before serving you can garnish the soup with some fresh parsley.