Mushrooms defrost and wash the fish, divide in the following way: a piece of big hats will go to the soup in the first stage, and the remaining mushrooms will be roasted and added later.

Carrots and onions clean. Carrots three on a coarse grater, onion and part of a mushroom finely chop. In a saucepan heat two tablespoons of vegetable oil, fry the onions, carrots and slices of mushroom for 5 minutes.

Potatoes wash, peel, grate on a coarse grater and add to the pot. Cook for another 5 minutes.

Meanwhile, in a saucepan combine the milk and water, bring to a boil and pour into a saucepan. Mix well and on low heat cook for 10 minutes. Then a thin stream pour semolina, stirring constantly to avoid lumps. Cover with a lid and on low heat cook for another 10 minutes. Pushing the soup immersion blender.

The remaining mushrooms cut into cubes, fry in one tablespoon of vegetable oil until Golden brown. Add them to the soup, add salt to taste and keep on the fire five minutes.

Serve soup with toasts and greens. Bon appetit!