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Hunter's Soup

A little taste of Thuringia made with wild forest mushrooms. The forests are full of herbs and mushrooms, and Thuringians are adept at mushroom hunting which is a science and an art.

Ingredients:

150 g (approx. 5.3 oz) cubed onions
2 tablespoons butter
500-700 g (approx 17.5-26.5 oz) washed forest mushrooms
1 teaspoon salt and milled pepper
2 tablespoons flour
3/4 liter broth (approx. 26.4 fl.oz) (use about 3 teaspoons of powdered bouillon)
75ml (approx 26.4 fl.oz ) heavy cream
3-4 tablespoons chopped parsley
1 hard roll
1 teaspoon butter

Directions:

Sautee cubed onions in hot butter until translucent.
Add mushrooms and sautee till liquid is reduced.
Salt and pepper the mixture.
Sprinkle flour and brown it a little.
Add broth and stir in cream.
Stir in coarsely chopped parsley.
Fry little cubes from the roll till crispy and spread on the soup at table.

Granny's Fine Hunters' Soup translated by Johannes Froebel Parker from Thuringian Country Cooking: Cooking and Baking - Easy and Fast by Gudrun Dietze Leipzig: Buchverlag fuer die Frau, GmbH, 2002

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