Ingredients:
4 mushrooms
1 onion
1 middle size carrot
1 tbsp minced parsley
1 1/2 tbsp wheat flour (type 850 or indian integral wheat flour can be used)
1 1/2 tbsp of oil
1 l of water

Preparation

Wash mushrooms and cut ends on steams. All mushrooms cut on tiny slices or if they are bigger first cut on half and then on slices.
Carrot cut into crescent shaped pieces.

In sauce pan put oil, add flour and stir that it not burn. Slowly strart adding little by little water and mix it.
When enough water is added that it stop being thick, then add all water and put inside whole onion, and cutted carrot and mushrooms. Stir from time to time and cook till carrot and mushrooms are cooked.
When soup is prepared garnish with chopped parsley leaves.
By wish during cooking can be added 1/2 glass of milk or when soup is cooked 1 - 2 tbsp of sour cream.

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