Mushroom soup

Mushroom soup

This soup is not that flavorful,
like a soup made of dried porcini mushrooms,
or from fresh boletes,
but it has a very nice velvety flavor.

And its great advantage is this,
that we can buy mushrooms at any time of the year.

First, we prepare a decoction,
e.g.. from pork loin cubes and vegetables.

Season the broth with salt and pepper to taste.

Then fry them in butter, thoroughly washed
and sliced ​​mushrooms.

Put mushrooms and some dumplings in the stock
- there may be shells.

When the noodles are soft, we whiten the soup with cream.

You can, of course, sprinkle with parsley.