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Warm mushroom soup

Very easy and quick soup with a strong aroma. It is necessary to pre-soak dried mushrooms.

  • 200 g dried Chinese mushrooms (found in health / organic stores)
  • 300 g potatoes
  • 3 carrots
  • 1 vegetable stock
  • pinch of dried herbs

Soak the mushrooms under the direction of the label until tender. Cut the potatoes and carrots.

Heat one quart of water and add as bulyonche boil. Reduce heat and add the remaining products. Cook until everything is soft. Turn off the stove and add the dried spices optional (dried parsley, basil, thyme, etc.). Eat while warm.

Enjoy your meal!


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