-1 kg freshsliced mushrooms, mixed, if possible -1 cup white dry wine -5 cups milk -1 pint double cream -1 very large onion, finely chopped -2 cloves garlic, minced -salt and freshly ground black pepper -nutmeg -2 cubes veggie bouillon -fresh/dried oregano and thyme to taste
Instructions:
1. SautT theonion in butter or oil until golden. Add the garlic and mushrooms and continue sautTingon low flame until tender.
2. Add the milkand cream. Bring to a boil and lower heat until the soup is barely simmering.Simmer for about ten minutes.
3. Add to tasteblack pepper, nutmeg, salt, bouillon (if desired) oregano and thyme.
