- 250 grams of mushrooms
- 1 piece of onion
- 5 tablespoons of olive oil
- 1/2 cup of water cream
- 2 tablespoons
- 5 cups of hot water
- 1 teaspoon
- 1/2 tsp fresh ground black pepper
- 4 diced parsley
*Cut the mushrooms you have cleaned with a damp cloth into small pieces or thin slices. Cut the onion into small cubes.
*Heat 3 tablespoons of olive oil in a large pot. Add chopped onions and start roasting. Add the mushrooms, fry with onions.
*Add hot water to the roasted mushrooms and bulbs, let boil over low heat.
* Heat the olive oil in a separate pan and add flour gradually. Stir constantly over low heat until it smells.
*Add to the boiled flour from the boiling broth, mix quickly with a whisk, turn on the consistency.
* Put the baked finishing mixture we prepared in the soup pot. Season with salt and freshly ground black pepper. Stir, boil over medium heat.
*Finally, add the cream and cook for 2-3 minutes on low heat. Serve hot with finely chopped parsley leaves.
*Enjoy your meal.