Peel the onions, cut into small pieces. Clean the mushrooms and cut them into slices.
Fry the onions and add the mushrooms.
Fry briefly and add enough vegetable soup so that the mushrooms do not burn. Allow to steam until soft.
Mix the arrowroot flour in a little cold water. Stir into the boiling liquid and bring to a boil.
Season the mushroom sauce with salt, pepper and parsley. Add the cream and bring to the boil again.
Serve the sauce as desired.
Preparation Tip:
It goes very well with kamut spaetzle, or bread dumplings, etc....
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