Cep soup

3 tbsp  butter
1  medium-sized onion, chopped
chopped thyme
salt and black pepper
5 dl  chopped ceps, other boletes or other mushrooms
3 tbsp  plain flour
1 litre vegetable or chicken stock
2 dl  lightly whipped cream

Melt the butter in a saucepan and lightly fry the onion and thyme in it. Add the flour, salt, black pepper and mushrooms, and finally the stock. Cook over a gentle heat for about 20–30 mins, stirring from time to time. Add the whipped cream just before serving.


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