Sour cream soup

• 1¼ l water
• salt
• a handful of dried mushrooms
• caraway seed
• 30 g risen yeast
• 50 g butter
• 1 onion
• 4 eggs
• potatoes
• ¼ l sour cream

Boil mushrooms with caraway seed in salted water. Mix yeast in a little lukewarm water and add to soup. Add chopped onion fried in butter. Put hard-boiled or scrambled eggs in a soup bowl or plate and pour hot soup and cream over them. Serve with boiled potatoes.

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.