Soup with mushrooms

ingredients

200 g fresh mushrooms 40 g butter 40 g plain flour 1 dl sweet cream 1 pk egg yolk to taste a little caraway seed, crushed mace, parsley

procedure

1. Cut the mushrooms into slices. Fry a tablespoon of chopped parsley, some crushed cumin and mace in the lard, add the mushrooms and roast for 10 minutes. 2. Then sprinkle with flour, fry, pour in the broth and cook slowly for 20 minutes. Season the finished soup with cream beaten with egg yolk.