Cream of shaggy mane soup

Cream of Shaggy Mane Soup

Cream of Shaggy Mane Soup
Preparation: 20 min
Cooking: 20 min
Portions: 4

    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.