Creamy mushroom soup

It is sad to say but the cold autumn evenings are here. On the other hand it is quite nice to cuddle up in the sofa with candles, a blanket and a bowl of warm soup.

Mushroom soup

  • 600 g Champignons, cut in pieces (you can of course use other mushrooms as well)
  • 2-3 Garlic cloves, chopped
  • 1 Onion, chopped
  • Butter
  • 2 dl White wine
  • 5-6 dl Mushroom stock (or more depending on wich consistency you prefer)
  • 2 dl Cream
  • a dash of Brandy
  • Salt
  • Pepper
  • 5-6 Champignons, cut in half
  • 1 Onion, sliced

Fry garlic, onion and champignons in butter until they have colour and you can notice the mushroom scent. Add white wine and mushroom stock and let come to a boil. If you don’t have access to mushroom stock, use chicken stock. Let boil for 15-20 minutes.

Mix the soup with an electric mixer or a blender. Add the cream and a dash of brandy. If the soup is to thick add extra stock or just plain water.  Season with salt and pepper.

Fry a sliced onion together with the 5-6 champignons until they have a really nice brown colour, and use as decoration.

Serve together with a glass of white wine and newly baked bread spread with a tasty butter and flakes of salt.

Movie: Eaten while watching the outstanding German movie, The Lives of Others