Ingredients

• 600 g mushrooms (porcini or mixed porcini and bay boletes) fresh or frozen
• 2 tablespoons butter
• 1 finely chopped onion
• 1.5 liters hot broth such as vegetable, poultry, or beef
• 200 ml heavy cream
• juice of a lemon
• 2 tablespoons parsley leaves

Preparation

1. Clean mushrooms, rinse and drain. Cut into smaller pieces. In a pot on butter caramelize the onion, then add mushrooms and sauté stirring occasionally for about 5 minutes.
2. Pour in broth and bring to a boil. Cook for approximately 10 - 15 minutes on low heat. Add whipped (foamed) heavy cream, season with salt and pepper. Cook for about 3 more minutes on low heat. At the end add chopped parsley leaves.
3. Season with a bit of lemon juice and serve with pasta.