Yet Another Seasonal Delight

The mushroom soup that I have made for years, is great, because you don't have to thicken it, if you control the ratio of mushrooms vs. liquid. That saves you time in the kitchen, when you don't have to cook the roux into your soup. So with few easy steps, you have a delicious meal, and it's also vegetarian and gluten free. I have used the mushroom soup both as an appetizer and a main course for lunch with some fresh bread.

800 g / 1,7 lb variety of mushrooms
2 TBLS of butter
parsley
chives
red onion
1,5 cups / 4 dl white wine
1,5 cups / 4 dl cream
salt and pepper to taste

Saute washed, chopped mushrooms, onion, and herbs in the butter.
Add white wine, and let it cook for  ~ 20 minutes
Add cream and let it softly cook for ~ 5-10 min
Add salt and pepper to taste.
Pure the soup with stick mixer

So easy, and so delicious, you just have to try it yourself!
~ Cheers!