Ingredients:
2 ounces butter
1 onions, chopped
3/4 lb button mushrooms
2 3/4 cups vegetable stock
2 tablespoons flour
1/2 teaspoon dried oregano
1 bay leaves
3 tablespoons dry white wine
1 pinch garlic salt
1/2 teaspoon paprika
1 cup fresh cream
freshly chopped parsley
Directions:
Heat the butter in a large saucepan and saute the onion until soft.
Wash the mushrooms and slice off the stalks.
Put the stalks and a few caps together with the chicken stock and flour into a food processor and blend until smooth.
Add to onion.
Slice the mushroom caps and add.
Add oregano, bay leaf, wine, garlic salt and paprika and simmer, covered, for 30 minutes.
Stir in the cream.
Reheat, but do not boil.
Garnish with chopped parsley.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.