Mushroom soup

Slice the mushrooms. Slow cook the slices in little butter, the slices must remain white.

Fry the breakfast lard in a dry frying pan.

Melt 2 tablespoons butter over low heat and add the flour.

Simmer a minute and add water and herb bouillon cubes.

Bring, while stirring well (with a whisk), to a boil and add optional some water till the desired thickness has been reached.

Add the mushrooms, crumbled breakfast lard and the parsley.

Let the soup simmer for 10 more minutes.