Cream of Shaggy Mane Soup
Cooking: 20 min
500 g of whole white shaggy mane mushrooms
30 g (2 tsp) onion, finely chopped
500 ml (2 cups) chicken stock
250 ml (1 cup) cream, 15 %
60 g (4 tsp) butter
60 g (4 tsp) flour
Salt and pepper
Chopped parsley, to garnish
Chop the mushrooms finely with a knife.
In a heavy saucepan, melt butter, add onions and sauté for 2 minutes.
Add mushrooms and continue cooking for 2 minutes.
Stir in the flour and then slowly add the heated broth, stirring with a whisk.
Add salt and pepper.Simmer over low heat for 15 minutes.
Add the cream and cook for 5 minutes.
Serve the soup garnished with fresh parsley.
Note: Shaggy manes are difficult to preserve; one way to conserve them is by freezing, but it is best to eat fresh.