Champignon soup
Preparation:
Peel the champignons, rinse and pass through a meat grinder, then stew in oil and together with grated onions over low heat for 10 minutes. Dry the flour in a pan, without bringing it to a color change, then pour in a little hot broth, mix well so that there are no lumps, add seasonings and pour in the rest of the broth. Remove the soup from the heat, pour in the cream, sprinkle with finely chopped parsley and coarsely chopped eggs.
Bon appetit!