For the mushroom soup, first clean the mushrooms and cut them into small pieces. Cut the onions into small cubes and the bacon into small strips.
Heat the Dutch Oven (or the pot on the stove) and fry the onions and bacon in the butter. Add the sugar.
Now add the mushrooms, close the lid. Stir from time to time to avoid burning.
After 10 minutes, pour in the white wine and water and simmer for another 20 minutes over medium heat.
Add whipped cream and stir in and simmer for another 10 minutes.
Serve mushroom soup with finely chopped parsley and a bread dumpling.
Bacon or no bacon: A little bacon gives the mushroom soup a certain zing, but it can also be omitted.
Thick or thin: Here everyone can decide for themselves, using a lot of water/vegetable soup and/or white wine.
Mushrooms with bite or soft: If you do not want to enjoy the mushrooms totally overcooked and very soft, be sure to taste from time to time, so as not to miss the right moment.
Preparation Tip:
You can vary the mushroom soup to your own taste:
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