1.5 liters of vegetable broth
300 g of champignons
4 potatoes
1 carrot
1 onion
2 eggs
100 ml cream
6 tbsp. l. flour
salt and pepper to taste
2 bay leaves
vegetable oil
small bunch of parsley
Peeled potatoes and carrots cut into pieces, chop onion cubes, champignons cut into plates. Heat the frying pan with vegetable oil and fry onion until soft, then add the mushrooms and fry for 10 minutes. In a bowl, break the egg and add the flour, pound it and add the second egg.
Bring the broth to the boil with the laurel leaf and add the potatoes and carrots, cook for 5 minutes. Add a couple of spoonfuls of broth to the flour mixture, stir and pour into the soup. Add fried mushrooms, salt and pepper to taste, stir and cook for 10 minutes. Then pour the cream and cook slowly until it is completely ready, at the end add the chopped parsley greens.
Yum!