Mushroom Soup

Mushroom Soup

100 grams of mushrooms
50 ml Oil
1 bunch of parsley
100 grams of sour cream
20 grams Flour
pinch of salt
Preparation time: 30 min.
Cooking time: 60 min.

Strew the fungi with warm water and leave them to swell. Separately heat some oil in a frying pan and put the previously cleaned parsley.

Once parsley will soften, mash it and add the swollen mushrooms with 2 liters of clean water. Boil the broth over low heat. When cooked, add sour cream with a tablespoon of flour, add salt and let it boil for another 2-3 minutes.


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