Step 1

Finely dice the onion, potatoes, carrots and celery stalk. Fry in a saucepan with butter.

Step 2

Put in the thyme, pour in and evaporate the wine. Add the sour cream and flour mixture, stock, bay leaf, stir and simmer the soup for 20 minutes.

Step 3

Then remove the bay leaf, add the sugar, salt, pepper and beat the soup with a blender until smooth.

Step 4

Fry the chopped bacon and mushrooms in butter. Season with paprika, salt and pepper. Serve with the soup. Enjoy.