Mushroom Soup with Almonds

500gr mushrooms
1 chopped onion
30g butter
3 tbsp white flour
100ml white wine
1-1 1/2 l chicken stock
lemon juice
200ml cream
salt and pepper

sliced mushroom heads
100ml cream
1 egg yolk
corn flour
60g toasted flaked almonds

Divide the cleaned mushrooms into stalks and heads. Save the heads for filling in the soup. Chop the mushroom stalks and the onion and saute for 5 minutes in butter. Add the white flour and stir well. Add white wine and stock.
Simmer under a lid for 20 minutes. Strain and put back into the pan. Add the cream and bring back to the boil.
Slice the mushroom heads and saute for 5 minutes in butter and 1 tbs of lemon juice add to the soup. Beat the egg yolk and the cream together and add corn flour depending on how thick you want the final soup. Stir the egg and cream mix into the soup and heat carefully (do not bring to the boil).
Pour the soup into serving dishes and drizzle with toasted almond flakes. Serve with bread such as potato bread.

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