Mushroom soup

400 g mushrooms

400 g zucchini

2 crepeline

1 tomato

1 carrots

1,5 l water

2 tbsp. vegetable oil

salt

Chop the mushrooms slices and pour over hot water and cook for 20 minutes

Chop the carrot circles, fry in butter.

When the broth with mushrooms boil, add carrots and potatoes, diced.

Tomato and zucchini cut into cubes and add to the soup for 10 minutes before end of cooking, add salt.