For the mushrooms in cream sauce, clean the mushrooms, drain well and perhaps halve or quarter them.
Peel the onions, cut into small cubes and sauté in oil. Add the mushrooms and fry until all the liquid has evaporated.
Season with pepper, marjoram, salt and crushed garlic. Drain the mushrooms well in a sieve. Mix sour cream with wheat flour. Bring wine and soup to a boil. Quickly add the cream and let it boil while stirring continuously. Add mushrooms and kitchen herbs and season the sauce if necessary.
Serve with small bread dumplings.
Preparation Tip:
For the mushrooms in cream sauce, you can also use frozen herbs as an alternative to fresh ones - these are also characterized by a fresh taste!
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