How to make
Wash the mushrooms and cut them into slices. Cut the carrots into thin round slices and put them to boil along with the mushrooms for 20 minutes.
Then add the cut into cubes potatoes and bay leaf. Boil the soup until ready. Once you remove it from the heat, add a spoon of butter.
Thicken the mushroom soup with 2 eggs, beaten with the yoghurt. Add black pepper, salt and finely chopped parsley.
