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Mushroom Soup

4 servings

Ingredients

• 1 soup plate Porcini or Chanterelle mushrooms
• 2 tbsp Butter
• 1 tbsp Parsley, chopped
• 1 pcs Onion, chopped
• 1 tbsp Flour
• 1.5 l Water (boiling)
• Salt (a little)
• Pepper (a little)

Instructions

1. Clean the mushrooms, wash them thoroughly, and cut them into pieces.
2. Let the butter turn yellow in a pot and sauté the mushrooms with the chopped parsley and onion until they are quite soft.
3. Dust with flour, pour in the boiling water, and let the soup cook for half an hour.
4. Season with salt and a little pepper.

Modernized from a treasured 19th-century German cookbook.