Mushroom soup with gorgonzola (4p)

1 l fresh mushroom or 3 dl dried (soak in water over night)

2 table spoons butter

salt and pepper

400 celeriac

1 onion

5 dl water

3 table spoons vegetable stock

1 dl white wine

1 dl crème fraiche

25 g gorgonzola

Cut the mushroom in pieces. Fry in the butter until the moisture comes out and the mushroom are golden. Salt and pepper. Peel and cut the celeriac in 0,5 cm cubes. Fry for 2 minutes in butter in a saucepan. Add the wine, water and stock. Boil for 15 minutes. Add the mushroom and the crème fraiche. Boil for 5 minutes. Mix one forth of the soup with a stick mixer. Add the mix to the soup. If you want a smooth soup mix all of the soup. Add the cheese and stir until the cheese is melted. Salt and pepper. Serve with some apple cubes.