300 ml. vegetable broth or water
250 ml. milk
200 ml. dry white wine
400 g of mushrooms
50 ml. heavy cream
4-5 cloves of garlic
2-3 medium potatoes
2 spoons spoon of vegetable oil
2 spoons spoonful of beef butter
a bunch of green onions
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a pinch of nutmeg
salt, spices to taste
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Method of preparation:
Cut the mushrooms and half-fry them with green onions and garlic in beef butter and oil.
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When they are fried, add a glass of wine and a little nutmeg, and when it starts to boil, transfer to a saucepan.
Add the rest of the mushrooms, the sliced potatoes and cover with stock (or just water), add a little salt and wait until it starts to boil, then reduce the heat and cook for 15 minutes.
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Now add the milk and cream and wait until it boils, and finally add the spices and turn off the heat, and if you want you can puree it to make a cream soup.
Enjoy!