Mushroom broth with rusks

Ingredients

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.

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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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