Fennel with Mushroom Sauce

Rinse fennel, cut into quarters, trim stems and root ends and use fresh fennel greens. Steam in a small amount of water for about 10 minutes until soft. Remove, drain and keep warm. Peel and finely dice onions and sauté in hot oil.

Clean the mushrooms, rinse, cut into fine slices and add to the onion form. Sauté for approx. 5 min.

Dust with flour and add clear soup and wine while stirring. Bring to the boil briefly. Add whipped cream and season with salt and pepper. Add parsley last.

Serve with whole grain rice or potatoes.

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