Mushroom soup from Aunt Louise

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  • Fresh mushrooms: 250 g
  • Onion: 1
  • Garlic: 2
  • Margarine: 2 Tablespoons
  • Water: 3 cups
  • Coriander: 6 Foot
  • Béchamel sauce (200 ml): 1 Package
  • Cream: 2 Tablespoons
  • Salt: The taste
  • Toasted bread: To track


Aloure the onion and garlic in margarine. Add the mushrooms, cleaned and washed, cut into pieces and leave to stew a little. Add 3 cups of water and the coriander and let it boil for 2 minutes. Grind with the magic wand, join the bechamel, rectify the salt, add the cream and serve with small squares of toasted bread.

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