Ingredients (4 people):
- Champignon mushrooms, 500 g
- Onions, 1 large or 2 small
- Butter, 100 g
- Beer, Belgian abbey-style blonde, 1 glass
- Sugar, 1 tbsp.
- Wheat flour, 1-2 tbsp.
- Chicken or vegetable broth, 1 l
- Parsley, fresh, to taste
- Salt and pepper, to taste
- 1 medium pot
Heat up the broth separately. Cut the onions into very thin slices, or chop them.
Put the butter in the pot together with the sugar, let the butter melt, and the sugar slightly caramelize. Add the onions.
Cut the mushrooms into very thin slices. When the onions turn transparent, add the mushrooms to the pot and start stirring.
When the mushrooms start to release water, sprinkle the flour over them with a spoon, and make sure it does not form lumps. When the flour is completely wet, pour the beer and let it sizzle.
When the alcohol is evaporated (it shouldn’t smell like alcohol anymore), gradually add the broth, and keep stirring. Do not cover, soup should grow thicker. After about 20 minutes, add parsley, salt, and pepper to taste.
Serve with bread, possibly buttered.
Drink suggestion: Belgian abbey-style blonde beer (e.g. Leffe or Corsendonk Blonde).