Ingredents:

25O gr. Mashroom

2  Potatoes

1  fresh green pepper

2  cloves seed

250 gr milk cream

½ lt milk

½     lt water

1 table spoon ghee

1 table spoon salt

1 tea spoon mint powder

½ tea spoon black pepper powder

1 table spoon pure wheet flour

1 table spoon cumin powder

1 Daphne leave

Preparing:

Wash the mushrooms and peel thin slices. Grate the potatoes thickly. Cut the green pepper in thiny peeces. Put a little water in wheet flour and mix. Exept milk cream, all material mix together.

Boil them on medium heat and  stir it from time to time. Add milk cream and turn the heat to low. After 1-2 minutes later the soup is ready.