Gruel with potatoes and mushrooms

500 g dried mushrooms

50 g parsley

6 tubers potatoes

3 head onions

1 glass millet

2-3 tbsp. sunflower oil
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salt

Mushrooms wash until ready to boil, then pour out the broth, finely chop the mushrooms.

In the broth of mushrooms to put millet (previously it needs to be washed), boil for 15-20 minutes, put the diced potatoes until ready to boil.

Peel the onion and fry with mushrooms in butter, add to soup, stir and bring it to boil and remove from heat.

Before serving soup with potatoes and mushrooms sprinkled with chopped parsley.