Cream of Mushroom Soup

For the cream of mushroom soup, briefly cook the mushrooms and shallots in a tablespoon of hot butter. Extinguish with white wine and bring to a boil.

Add chicken soup, dried porcini mushrooms and herbs, cook on low heat for 30 min.

Combine flour and softened butter by kneading gently. Puree soup, bring to boil, stir flour butter into soup. Add whipped cream and cook on low heat for 5 minutes.season with salt and pepper.

Serve the cream of mushroom soup hot.

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