Mühlviertler Mushroom Soup with Bacon

Cut the well-cleaned mushrooms into small pieces. Melt the butter in a pot and first sauté the onion cubes in it. Then add the mushrooms and also sauté briefly. Dust with flour and pour in soup and whipped cream. Cook for about 10 minutes. If necessary, stir in a little flour-butter mixture to make the soup more creamy. Scoop out about half of the mushrooms with a perforated ladle, blend the soup with a dash of lemon juice, and add back the mushrooms set aside as a chowder. Season to taste with salt and pepper. Fry the bacon slices, cut the toast into cubes and toast them as well, if desired, until crispy. Serve the finished soup in warmed plates and garnish with bacon and bread cubes. Before serving, sprinkle with chives or parsley.Variation option: Replace about 100 ml of soup with white wine.

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