How to make
Heat half the butter in a pan on the stove and fry the chopped onions and cleaned and sliced mushrooms in it, until soft. Season them with salt and pepper. In another dish, heat the remaining butter and fry the flour, stirring continuously.
Gradually dilute with the broth. Add more than 1 cup if desired. Add the softened mushrooms and mix with a little salt and pepper and nutmeg.
Finally, add the cream, stir and remove from the heat immediately. Serve a portion of mushroom stew, sprinkled with chopped parsley and a sliced hard-boiled egg.
