Mushroom soup

No cookbook or cooking site can do without a mushroom soup recipe. Traditional for our latitudes mushroom soup or mushroom soup with buckwheat, typical of European or North American cuisine mushroom puree soup, all these recipes are available today and are not difficult to prepare. Usually, mushrooms are used for mushroom puree soup, classic mushroom soup, of course, will not do without white mushrooms. Nutmeg and black pepper go well with spices, and parsley goes well with greens. We offer you two recipes for traditional mushroom soups, which will take very little time to prepare.

Ingredients

• 100 g of dried white mushrooms
• 2 cloves of garlic
• 1 carrot
• 2 onions
• 2 tablespoons of flour
• 200 g of cream
• parsley
• salt pepper
• oil

Directions

1. Soak mushrooms for several hours, preferably overnight. Drain, set aside the liquid, wash the mushrooms so that there is no sand, and cut them into small pieces.
2. Drain the liquid in which the mushrooms were soaked, dilute 2 liters of water, add the mushrooms and cook all together for about 40-50 minutes.
3. Prepare a roast of finely chopped carrots and onions, when the vegetables become soft add flour, after a couple of minutes pour sour cream and a little soup in which mushrooms are cooked. Mix very well so that there are no lumps.
4. Add the stir-fry to the mushroom broth, stir, add the bay leaf, salt, pepper, cover and cook on low heat for another ten minutes. Turn off, remove the bay leaf and allow to infuse.