Mushroom Soup

For the mushroom soup, fry finely chopped onion in liquid butter. Add about 200 g of the cleaned mushrooms and fry.

Pour in the soup and simmer for about 10 minutes. Then strain the soup. Cut the remaining mushrooms into small pieces and add them to the soup together with Cremefine and the parsley.

Let everything simmer for another 15 minutes. Season the mushroom soup with salt and pepper and serve with a dollop of sour cream.

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