|400g||mushrooms (e.g. chanterelles or champions)|
|1 tblsp||farmhouse butter|
|1 tblsp||sunflower oil|
|600 ml||vegetable stock|
|80 ml||farmhouse cream|
|2 tblsp||farmhouse creme fraiche|
|1 tblsp||freshly squeezed lemon juice|
|1 tblsp||dry Sherry|
|80 g||creamy farmhouse blue mould cheese|
|2 tblsp||chives in rings|
Clean mushrooms by wiping with kitchen paper. Slice bigger mushrooms in half or quarters. Clean, wash and slice the spring onions in fine rings. Peel and chop garlic finely.
Heat butter and oil in a pot, add mushrooms, spring onion and garlic, fry for 3 to 4 minutes stirring frequently. Mix in vegetable stock, cream, Creme fraiche, lemon juice and Sherry, cook for 6 to 8 minutes.
Dice farmhouse blue mould cheese, add to the soup and stir thoroughly until cheese has melted. Season soup with salt, pepper, 1 to 2 dashes of Worcestersauce and Balsamico-Cream. Serve in warmed soup bowls and with chive rings sprinkled over.