Soup with mushrooms and cream

250 ml cream

150 g chanterelles, saffron milk or white mushrooms

80 g white bread

40 g flour
some flour to choose? we'll show

10 g butter

1 egg

4 Art. l. vinegar or lemon juice

ground cumin

salt

Combine egg with flour, salt, stir to combine with cold cream.

Pour in the mixture with constant stirring, 1.5 liters of boiling water, which were previously decoction mushrooms, cut into slices, boil all 10 minutes.

When the soup has cooled slightly, add vinegar or lemon juice.

Served soup with mushrooms and cream with fried in butter cubes of white bread.