Preparation
- Clean the mushrooms, wipe them with kitchen paper and slice them. Finely dice the onion.
- Melt the butter in a pot. Sweat the onion and mushrooms in it, stirring, until the mushrooms are soft and have released their liquid.
- Dust with the flour and cook briefly. Gradually pour in the hot stock, whisking vigorously to prevent lumps.
- Bring the soup to the boil and simmer gently, uncovered, for about 5 minutes, stirring occasionally.
- Stir in the cream and season with salt, white pepper and, if you like, lemon juice and a splash of white wine. Serve sprinkled with parsley.
Drink with it
White wine · excellent match
Pinot Blanc (Weißburgunder) or Chardonnay, lightly oaked
Soft richness and mild acidity accompany the butter and cream without masking the mushrooms.
Which wine pairs with food? A simple approach to choosingFortified wine · excellent match
Amontillado or dry Madeira (Sercial), lightly chilled
Nutty, oxidative depth picks up the umami and earthiness of the mushrooms, and the acidity keeps the cream in check.
Port wine: understanding Ruby, Tawny, and VintageDark beer · good match
Dark lager or dunkel
Malty notes mirror the earthy mushroom flavour, and the fizz loosens the cream.
Which beer goes with food? More than just pils with barbecueMellow whisky · good match
Gentle Speyside, neat or with a little water
Malt and vanilla notes suit the velvety cream and the mushroom spice.
Whisky with food: cheese, chocolate, and savory dishes