How to make
Clean and wash the mushrooms, carrots and potatoes. Cut the mushrooms into slices, the carrots into circles and the potatoes into cubes.
Bring salted water to a boil and add the chopped mushrooms and carrots. Boil the vegetables for about 20 minutes. Add the diced potatoes and bay leaf.
Cook until all the vegetables have softened well enough. Add the butter and then make a thickener from the beaten eggs and yogurt.
Serve the soup sprinkled with black pepper and chopped fresh parsley. Before serving, remove the bay leaf from the soup.
