It's probably the last moments when you can get fresh mushrooms. I love mushroom soup fragrant - smells of autumn. This soup is made with wild mushrooms, and when they do not, great for mushrooms with dried mushrooms.
Back Autumn walk with a wonderfully warm. Mushroom-cream soup with croutons
grated or ground dried mushrooms 2 onions
half cup of whipping cream
bunch of parsley
salt and pepper to taste 2 tablespoons butter
bread for toast
onion cut into cubes and fry in butter. Chop mushrooms and add to fried onions. Fry together have 10 minutes on low heat. Add the minced mushrooms salt and pepper (the more eye-dosmaczymy later), pour so much water that covered the mushrooms about 2 centimeters, and so we cook 15 minutes uncovered. Pour the cream, add chopped parsley and leave it on the heat another 5 minutes to thicken a little cream she could.
Meanwhile prepare croutons. I love those fried in butter, but it is to your liking.
soup take off from the fire, mixing, seasoning (it should be hot), pour the plates, sprinkle with croutons and indented with taste:)
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