New Year’s soup

Ingredients

• 400 g of mushrooms
• 3 tablespoons of butter
• 1 liter of water
• 3-4 tablespoons of vegetable stock
• 4 tablespoons of flour, rinsed in cold water
• 150 g of shrimp
• 2 tablespoons of sherry
• 1 tablespoon of chopped parsley
• 2 tablespoons of sea salt
• One egg yolk
• 180 g of plain yogurt
• Christmas flowers for decoration
• 1 tablespoon of cream

Return the mushrooms to the butter and cook for about 5 minutes, then add the water and broth, and mix until you have a smooth consistency.

Bring to a boil, stirring constantly.

Season with salt and pepper.

Add the shrimp, sherry, and parsley to the soup.

The shrimp have become very hot, but it’s important to make sure they don’t overcook, as this would make them tough.

Combine the scrambled eggs and yogurt, then add the mixture to the soup.

Finally, there is steam and heat, but not boiling.

Arrange cranberries on each plate for decoration.