Shampinons soup.

Are forthe 4 portions.
one l. of water, 500 gr of fresh shampinons, carrot, onion, root of petroselinum, celery, two tbl.sp. butter oil, fromage.
one tbl.sp. flour, juice of one lemon, salt, pepper.
Cook mushrooms with roots, casrrot, onion,salt, filter. Chopped mushrooms add in melted butter  oil, add juice, glass iof broth, cook 5 minutes.Flour rub with butter oil, dilute in two glasses broth, cook for 20 minutes.Cooked sauce, mushrooms,spices add in pan with broth, lead till boiling, serve with fromage.

Monastry s mushroom soup triple.
For three portionsd.
3 l. of water, chiken, three fresh merluccius, one kg of fresh russulas, 30 gr of boletus, 6 potatos, apple, spices are green,salt.
Cook chiken, add salt, onion. Broth filter, cook in hish fish, take her, stew in onion, apples. She is second dish.

In filtered broth add cleaned and washed russulas, cook are 7 minutes, add theirs in jar, add 2 tbl.sp. of salt, in broth add chopped on halves boletus, and potatoes,cook soup are 15 inutes,dress with salt and spices.