Ingredients: 200 grams of fresh butter mushroom. Two eggs Cornflower 1/4 cup Salt like taste. Lemon juice 1 teaspoon Soya 1 teaspoon. Garlic-chopped 2 tablespoons 4 glasses of rawmere. Goal pepper powder 1/4 teaspoon. 2 tablespoons of butter
Method: Wash the mushrooms first and make a piece of choice.
Heat the saucepan or utensil, stirring it with garlic and spinach and pepper powder for three to four minutes, stirring it with chapati, mushrooms and salt.
If all the ingredients become soft then soy sauce. Then boil well with 8 cups of water.
Mix a cup of cold water in a cup of cold water and keep stirring constantly with the spoon in the soup. Then the egg will sprout with a spoon and mix it in a sour blooming layer.
Mashroom soup was made in diameter Now serve hot.