Milk cap mushroom soup

1. 

milk-cap mushroom 1.8 lb (800 g)

Wash the mushrooms and cut them.

2. 

carrots 3.5 oz (100 g) • celery 3.5 oz (100 g)

Clean the vegetables, wash and grate coarsely.

3. 

potatoes 7 oz (200 g)

Peel, wash and cut the potatoes.

4. 

onion 5.25 oz (150 g) • sunflower oil 3 tbsp

Peel an onion, chop finely and cook in oil.

5. 

salt 1.5 tsp • crushed cumin 0.5 tsp • ground black pepper 0.5 tsp

Add vegetables, salt and spices to the onion. Mix and cook briefly.

6. 

water 1.25 quart (1200 ml)

Add water....

7. 

... and potatoes. Cook for 25 minutes.

8. 

sunflower oil 3 tbsp • all-purpose flour / plain flour 1 tbsp • ground red paprika 2 tsp • water ¾ cup (200 ml)

Fry flour in oil, add the peppers and pour water over. Prepare a roux.

9. 

Pour roux in the soup and cook.

10. 

garlic 3 cloves

Finally, add cleaned and pressed garlic cloves into the soup ...

11. 

parsley leaves

... and chopped parsley.

. 

parsley leaves