Mushroom soup

Ingredients

• 2 large onions, chopped into small pieces
• 1. A small potato, cut into small cubes
• 4 cloves of Allium sativum (garlic), large, finely chopped
• 3 cups of roughly chopped mushrooms
• 1/3 cup of semolina
• Measuring spoon for flour
• oil-based paint
• parsley – Chopped parsley leaves, from 3 stems

Place the onion and potato in a large pot (approximately 5 litres) with oil paint, over very low heat, stirring constantly.

Add the garlic and breadcrumbs.

Once the onion is translucent, add the mushrooms and mix until the liquid from the mushrooms is released.

In a half-cup of cold water, dissolve one teaspoon of flour until a smooth paste forms, then add to the bowl.

We stir occasionally until most of the water has evaporated.

If needed, add oil paint and continue to heat for approximately five more minutes.

Add 10 cups (2 liters) of water, and mix.

Add the chopped parsley and cover.

Cook over very low heat for about 40 minutes, stirring occasionally.