Ingredients

• ½ yellow onion
• 225 g mushrooms
• 60 g butter
• ½ teaspoon dried thyme
• 25 ml vinegar
• 100 g cream cheese
• 250 ml water
• ½ teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2 egg yolks
• 125 ml heavy whipping cream
• 50 g peanuts
• Olive oil 

Directions

• Roast the peanuts in oven until they are dark brown. Chop them coarsely
• Fry onions and mushrooms in a pot until they turn golden. Add salt and pepper and sprinkle thyme on top.
• Add cheese, and water. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
• Add vinegar, oil, parsley, salt and pepper in to it and keep it simmering until the oil is merged in it.
• Whisk the heavy cream until soft peaks form. Add yolks and mix.
• Fold in the egg cream into the soup without boiling it further. Serve with a spoonful of ol- ive oil and roasted peanuts.