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Mushroom soup

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02 June 2011
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Amounts for servings:
4 pieces of parsley leaves
2 pieces of egg yolk
1 spoon of wheat flour
1 bit of onion
1 bit of carrots
1 bit of salt
1 bit of lemon juice
0.5 spoons of granulated sugar
2 spoons of sunflower-oil
2 spoons of sour cream
2 bits of bay leaf
0.5 kilograms raw mushrooms
Difficulty:
Medium Medium Medium
Preparation time: 20 minutes
Cooking time: 40 minutes
Nutritional Information (one serving):
Calories
129 cal
Omega 3
95 mg
Omega 6
2981 mg
Vit. A
921 IU
DV:18%
Vit. B9
39 mcg
DV:10%
Vit. C
6 mg
DV:11%
Vit. D
26
Vit. K
50 mcg
DV:63%
Ca
42 mg
DV:4%
Fe
2 mg
DV:9%
Mg
21 mg
DV:5%
F
2 mcg
Cholesterol
3 mg
DV:1%
Recipe tips
1. Instead of lemon juice you can add vinegar.
2. It's recommended to use raw mushrooms, but you can use canned mushrooms as well.
1. Chop finely the mushrooms and the onion. Peel and grate the carrot on the big hole of the grater.

2. In a pan put oil and the onion. Stir and after 2 minutes add the mushrooms and 2 bay leaves. Cover and simmer for 20 minutes.

3. Add the grated carrot and the parsley leaves and stir for 2 minutes.

4. Pour 2.5 l of hot stock, add salt and pepper and bring to the boil.

5. Mix the egg yolks with 1 sp of flour and 2 sp of sour cream. Add it to the boiling soup.

6. Sprinkle a few drops of freshly squeezed lemon juice and half sp of sugar.

7. Serve warm.

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