Ingredients:
250 gr  mushrooms
little butter
1 liter
water
2 herb bouillon (stock) cubes
1 large tablespoon flour
2 tablespoons butter
100 gr sliced breakfast
lard
1 tablespoon parsley
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Preparation:
© Janneke's Recipe pages - soup recipes
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.
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