Porcini Mushroom Cream Soup

Cut a little less than half of the cleaned porcini mushrooms (approx. 100 g) into small cubes for the garnish and set aside. Cut the rest into small cubes and fry them with the finely chopped onions in hot butter. Stir in the flour, fry briefly and pour in part of the beef broth and wine. Stir until smooth and bring to the boil. Add the rest of the soup, bring to the boil and simmer for about 15 minutes. Add sour cream and sweet cream and mix everything. Add the porcini mushrooms set aside and cook briefly. Season to taste with salt, pepper and ground cumin.

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