Soup mushroom

200 g mushrooms

1 onions

? parsley root

? carrots

1 egg yolk

4 tbsp. toast

3-4 tbsp. milk
what kind of milk should I choose? we'll show

2 tbsp. margarine

1 tbsp. wheat flour

1 tbsp. sour cream

1 l water

salt

Cut into small cubes roots and mushrooms, fry them in margarine until tender and clean.

To dry, then cooled flour and dilute it with water, boil 5 minutes, add the mushroom puree, salt, cook for 10 minutes

Mix the sour cream with the milk, egg yolk and cook until thick in a water bath.

Season the soup prepared sauce.

Submit mushroom soup served in bouillon cups, separately apply croutons.