Mushroom sour soup
INGREDIENTS:
500 g mushrooms 4 l chicken/beef broth 3 carrots 1 parsnip 1 tomato 1 bell pepper 1 egg yolk sour cream 1 teaspoon soup seasoning base lovage leaves, parsley leaves vinegar, pepper 6 cloves garlic
PREPARATION:
Chop the veggies (except for the mushrooms) and stir-fry for 2 min. in hot oil. Add mushrooms, chicken/beef broth, soup seasoning base, pepper and lovage leaves. Let all boil until tender, then add minced garlic and vinegar and boil for another 2 min. Remove from fire and, while still hot, add the yolk previously mixed with sour cream and half cup of soup, stirring well. Add salt  and vinegar to taste and top with minced parsley leaves before serving. Serve with paprika if desired.

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