| Description | | Mushroom Stock is the delicious first course and the base for different soups/ The stock can be dressed with homemade noodles, potatoes or groats. |  | | Method | | Put mushrooms in cold water and bring to a boil. Then take out mushrooms and julienne them, put back in a pan and add chopped vegetables there. When the mushrooms are done, add pepper, bay leaves and cook on low heat. At the end. Dress with chopped greens, garlic and sour cream.
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| | Ingredients | | 2 l water.6 ea dry ceps.1 ea celery (root and leaves).1 ea carrot.1 ea onion.4 ea garlic cloves.3 ea bay leaves.6 ea black pepper peas.1 tb chopped dill.1 ts salt.100 g sour cream. |
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