- 3-4 slices Wheat rusk
- 250 g fresh mushrooms
- 1 onion
- 1 tablespoon flour
- 1 egg
- 1,5 l water
- 100 ml sour cream
- parsley
- olive oil
- salt, dry spices as desired.
Mushroom broth with rusks
Ingredients
4
30
PREPARATION
Wash and dry the mushrooms. Ground two thirds along with the onion and cut the rest in slices. Fry them shortly in a little olive oil, then add the flour, pour over half litre of water and leave to boil. Sprinkle salt and spices. Leave the broth to simmer for about 15 minutes. Remove it from the fire and add the finely chopped fresh parsley. When the broth has cooled slightly, add beaten eggs with sour cream. When serving, top each plate with some rusk cubes.
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