Boil 1 kg of sliced champignons for ½ hour in 2 l of vegetable stock. Blend it and add 30% cream. Season to your taste. Serve the sour soup with croutons, parsley leaves and grated cheese.
This meal was prepared by the Country Homemakers’ Association from Wisła Wielka during 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 2nd place in amateur category.