Cheese soup with Pircher Williams

Mountain cheese soup with Pircher Williams
3 spring onions
150 g button mushrooms
30 g sun-dried tomatoes in oil
2 garlic cloves
100 ml white wine
400 ml vegetable stock
150 g hard cheese, such as Pusterer
Salt, pepper, nutmeg
60 ml Pircher Williams
100 ml cream
1 tbsp dried mix flower petals

Trim and wash the spring onions. > Slice the green part into thin strips, dice the whites. > Clean and quarter the button mushrooms. > Cut the tomatoes into strips. > Heat the oil in a pan and sweat the whites of the onions until translucent. > Crush the garlic and add to the onions. > Add the wine and simmer over a high heat for two minutes. > Add the stock, cover, bring to a boil, then simmer over a low heat for five minutes. > Finely grate the cheese and stir it into the soup until dissolved. > Keep the soup warm. > Sauté the mushrooms until golden brown, then add the green from the spring onions and tomatoes. > Season to taste with salt and pepper. > Add the cream to the soup and blend using a hand blender. > Pour the soup into soup plates and garnish with sautéed mushroom mixture and dried flowers.