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Soup: Creamy mushroom soup


• 300 g mixed mushrooms (bolete, chanterelle, brittlegill)
• 50 g oil
• 1 onion
• 2 garlic
• bay
• 1 tables poon red wine vinegar
• 1 dcl sour cream
• parsley, salt, pepper, argo


Chop onion and cook it on hot oil, later add garlic and choped mushrooms. Por it with water and add argo, bay, vinegar, pepper, salt and persley. Cook it for another 10 munutes and add sour crem in the end.

Suitable mushrooms

Boletus reticulatus Schaeff. 1774, Summer Bolete
Boletus edulis Bull. 1782, Penny Bun, King Bolet, Red Tops
Butyriboletus fechtneri (Velen.) D. Arora & J.L. Frank 2014, Pale Bolete
Boletus poikilochromus Pöder, Cetto & Zuccher. 1987 ,
Cantharellus friesii Welw. & Curr. 1869 , Orange Chanterelle
Agaricus sylvaticus Schaeff. 1833, Bleeding Agaricus
Leccinum vulpinum Watling 1961, Foxy Bolete
Imleria badia (Fr.) Vizzini 2014, Bay Bolete
Boletus subtomentosus L. 1753, Suede Bolete
Agaricus campestris L. 1753, Field Mushroom

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