How to make
Cut the field mushrooms for the soup into slices.
Cut the carrot, celery and onion into large pieces. Put the vegetables in 1 liter of cold water, add 1 level top tsp. of salt and boil for 20-25 minutes.
Strain the broth, by separating the mushrooms from the other vegetables. In a pot, melt the butter.
Add 2 level top tbsp. of flour and fry them briefly.
Pour the milk and stir, until the sauce thickens.
Dilute it to the desired thickness with the vegetable broth and add only the mushrooms.
Continue boiling the mushroom soup for about 10 more minutes.
Serve it with a pinch of nutmeg, chopped parsley and a few drops of lemon juice.
Enjoy the mushroom soup with milk and vegetables!
