Granny’s Mushroom Sauce

For the mushroom sauce, sauté the onion in a little oil in a pot until translucent. Add the mushrooms and cook covered for 5 minutes on low heat (Ceran level 2).

Deglaze with soup and simmer without lid for 10 minutes. Remove mushrooms and put aside. Reduce the soup. Mix cream with flour, stir in vinegar. Add this mixture to the soup.

Season with salt, pepper and 2 pinches of dried marjoram (optionally lovage). Add mushrooms, heat again briefly (do not boil!).

Serve with napkin dumplings, bread dumplings or spaetzle.

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