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Wild Mushroom Soup

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	normal/manageable
Number of people:	12
Ingredients:	3kg wild mushrooms (porcini, chestnut mushrooms, birch mushrooms, mushrooms) 3 cup creme fraiche or sour cream 3 medium onions 3 bay leaves 1 spice mixture for Sauerbraten 9 EL fat (butter, oil, margarine) 3 tsp marjoram 3 handfuls of dried mushrooms 6 tablespoons sifted flour tie off to the soup 3 tablespoons vinegar 3 litres of broth infuse the soup Salt and pepper

Preparation:

Clean the mushrooms and chop. Pay attention to any worm holes and remove slugs from the mushroom. You can also wash it with a small brush or quickly pour boiling water over it. Peel the onions and chop; place in a bowl and put it aside. Heat up the oil in a sufficiently large saucepan and fry the onion, then sauté the mushrooms. Add the broth and spice mixture (in a tea infuser). Add dried mushrooms. Cook for about 30 to 45 minutes. Bind the soup by sifting some flour into the soup. Add sour cream, vinegar and marjoram to the soup, then season with salt and pepper and let it boil again for 10 minutes. When it comes to the preparations, consider that the cleaning of the mushrooms will take most of the time. If you collect the mushrooms yourself, make sure to show them someone with specialised knowledge. Poisonous mushrooms often look much like their much healthier cousins. Bon Appetite!