Mushroom soup

Mushroom soup


300-500 g fresh mushrooms 
1 onion, finely chopped
6 tbsp. "Lof" Extra Virgin Olive Oil
2 tbsp. butter
4 tbsp. flour
3 tbsp. parsley, finely chopped
3-4 cups vegetable stock
Salt and white pepper
1/2 cup sour cream



Wash and cut the mushrooms into very thin slices.
Pour the "Lof" Extra Virgin Olive Oil in a pan and sauté the onion and the mushrooms.
Add half the parsley and remove the pan from the heat.
In a pot, melt 2 tbsp. butter, add the flour and stir constantly with a wooden spoon, until it starts to become yellow.
Add the stock and leave the soup to boil.
Add salt and pepper, the onions and mushrooms, and remove from the heat.
Finally, add the sour cream in the soup, constantly stirring, and garnish with the remaining parsley.