Thai Soup with mushrooms.

Are for 4 portions, 450 ml. hot vegetable broth, 450 gr of small shampinons, peel or juice of one lime, three tbl.sp. chopped coriander, 2 tea.sp. fish sauce, 280 ml. of canned coconut milk.
Salt.
Add chopped mushrooms in the hot vegetable broth, add juice, shredded peel, chopped coriander, fish sauce. All lead on the weak fire till boiling, and cook 5 minutes. As cool soup, and of a few pieces shampinons cook puree, ready soup puree add back in pot, add coconut milk, mix,warm on the fire, not lead till boiling, salt, serve with pieces of shampinons pieces, and chopped green.

As mushrooms are easy absorbing humidity, which lows aroma and affecting on the dish quality, thus a good clean mushrooms with a wetted fabric before use,than in water washing.

Potato mushroom pohlebka with spices.
Are for 4 portions.
750 ml. of water, glass of chopped onion, 3 tbl.sp. of butter oil, 2 tbl.sp. of flour, one tea.sp. of chopped garlic, 1/ tea/sp. of caraway, one tea.sp. of salt, 1/2 tea.sp. of grinded pepper, 230 gr of fresh smushrooms, glass of chopped potato, 1/2 glass of shredded carrot, 1 glass of creams, 1/4 glass of shredding cheese.

In pan stew in butter oil is chopped onion, add flour, spices,salt. Care mixing add water, lead till boiling, cook for minute, add shredded mushrooms, and all an other ingredients, low fire, cook for 30 minutes, add creams, cheese and remove from the fire.