Brown wheat flour in melted butter. Wash and slice fresh field mushrooms, boil them in salted water. Combine 1 ½ quarter (1 ½ liter) strained mushroom broth, boiled mushrooms and browned flour, cook for a while. Add low-fat cream then and poach over low heat without bringing to a boil, season with salt.

Serve the soup hot adding chopped spring onion.