2 Unit Medium Onion, Red 3 Tablespoon Onion saute Butter 900 Gram Mushroom 4 Tablespoon Mushroom saute Butter 4 Tablespoon Olive, Oil 1 Liter Stock, Chicken 1/2 Cup Wine, White 1 Slice Bread, Whole Grain 1 Pinch Salt, Sea 1 Pinch Pepper, Black 50 Milliliter Creme Fraiche 1 Pinch Nutmeg
Saute the onions gently in butter until soft. Meanwhile, wash mushrooms and dry well. Cut into quarters. In a heavy, cast-iron skillet, saute the mushrooms in small batches in a mixture of butter and olive oil. Remove with slotted spoon and drain on paper towels. Add sauteed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim. Reduce heat and simmer about 15 minutes. Puree soup with a handheld blender. Add nutmeg and season to taste. Ladle into heated soup bowls and serve with cultured cream.