MUSHROOM SOUP

This original recipe came from my mum. Of course she would prepare this soup with piece of meat but I always use vegetable stock instead. The best mushrooms for this soup are dried wild mushrooms but button mushrooms are perfectly fine. Wild mushroom soup always was prepared for Christmas Eve, mmm... Home Sweet Home.

INGREDIENTS

300g-500g dried wild mushrooms

1 carrot

2 vegetable stock cubes

1 cup fusilli pasta

1 tbsp flour

1/2 cup cream

1 tbsp butter

salt, black ground pepper

PREPARATION

1. Soak mushrooms until very soft and wash them from the sand.
2. Put mushrooms in a pot with water and stock cubes.
3. Bring to boil and cook for 30 min.
4. Add chopped carrot and cook for another 20 min.
5. At the end of cooking add salt and ground pepper.
6. Then mix flour in 3 tbsp of water in a small bowl and add cream to that. Then add it to the boiling mushrooms and mix.
7. After 1 minute soup is ready to serve.