Collect mushrooms Here it is, my biggest gatherer-harvested spruce, grandmother does not see, so not trying to pick mushrooms, and the daughter and granddaughter of "sick" that seriously, so in the mushroom year "struggle for the freezer" who is faster it is

Cut onion into feathers

Garlic finely chop, carrots cut into strips, potatoes a medium dice. Pre-cooked and frozen in their own broth mushrooms, put in a pan with preheated already also pre-cooked meat or chicken broth. I usually cook a big pan of broth, which is enough for 3-4 pots of soup, because the broth I concentrated it turns out, cook good meat on the bones, poured into molds, in the freezer, once it freezes, form of shake out in bags to the freezer space less occupied, also come in mushroom year with mushrooms. And boiled together with the broth frozen. As a result, customary cooking of mushroom soup I need only the time in which the cooked vegetables in broth. Into the pan goes the potatoes

When the potatoes are half cooked and the vegetables spasseruyte until soft, add to the vegetables a couple of tablespoons of flour, quickly stir and combine the vegetables and the contents of the pan together, bring the potatoes until tender, cover, allow to infuse for 20-30 minutes, then poured into plates. When serving add the cream. Fat define themselves, I use 10% cream, 50-70 grams per serving. You can serve with white crackers or soft brown bread, with herbs and without. Delicious all the options.