Parasol Soup

For the parasol soup, clean parasols, remove stems and coarsely chop the hats. Cut carrots and potatoes into small cubes.

Cut onion into small pieces. Heat oil in a pot and sauté onion until translucent. Add mushrooms, carrots and potatoes and sauté briefly.

Add soup and cook for 10-15 minutes. Season with salt and serve the parasol soup with chopped parsley.

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