Zwetschgenbames is a specialty from Franconian Switzerland/Bamberg, roughly comparable to Bündner Fleisch.
Sauté the finely chopped onions in a little olive oil, dust with flour and deglaze with the rice vinegar.
Add the finely diced porcini mushrooms and sauté briefly. Deglaze with the broths and simmer for 10 minutes. Add the cream, bring to the boil once. Before serving, add the crème fraîche and butter and thicken. Put the soup in a plate, put the mushroom slices and form the plum bames into a rose and put it in.