Rinse and coarsely chop the mushrooms. Melt the butter in a frying pan and sauté the onion cubes until translucent. Remove the peel from the potatoes, cut into small pieces, add and fry. Add beef broth and cook for ten minutes. Add the stems, cook for another five minutes and then grind. Season with salt and pepper and add crème fraiche. Cut ham into small pieces and sprinkle on top.
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Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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