Have fun preparing this mushroom dish!
Cut the peeled onions into rings. Drain and trim the beets, cornichons and mushrooms.
Heat a non-stick frying pan and brown the mince on all sides, stirring throughout. Add the vegetables and cook for another 5 min at low temperature with the lid closed.
Melt instant clear soup in 1/2 water and add, make another 10 min with lid closed at very low temperature. Mix in sauce binder and bring to a boil. Fold in whipped cream and season sauce with pepper, juice of one lemon, salt and sweetener. Sprinkle parsley on top.
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