Mushroom pancakes

• 100 g fresh mushrooms
• 20 g margarine
• salt
• parsley
• 2 eggs
• approx. 50 g flour
• shortening for baking tin

Fry sliced mushrooms in fat add salt and chopped parsley. Put eggs into small saucepan, immersed in water bath. Heat water and beat eggs. Add cooled mushrooms and flour gradually. Pour batter into well greased baking tin and bake in the oven. Cut cooled pancakes into cubes and add to clear broth (e. g. beef) or vegetable soups.