Mushroom Cream Soup


500 g mushrooms, 2 carrots, 2 onions, 1 celery, 1 cake, 1 tablespoon flour, 1 parsley bundle, 100 g margarine, salt, pepper


The vegetables are cleaned, washed, and finely chopped, then boiled in 2 liters of salted water. After boiling, the vegetables are strained.

The mushrooms are cleaned, cut into thin slices and sautéed in hot margarine. Add flour and a cup of the stock in which the vegetables were boiled. When the mushrooms are cooked, save a few slices and puree the rest with the other vegetables. The puree obtained is thinned with the stock.

Add a few slices of mushrooms and bring back to boil for 5 minutes. Add salt, pepper, and finely chopped parsley to taste.