So they should be a part of our menu. I recommend this mushroom soup recipe that I learned from my father.
Ingredients: 250 gr. (about 9 oz.) of field mushrooms; 1 middle-sized onion, 3 tbsp. of tomato juice, cooking oil and butter, 2-3 tbsp. of rice, grounded black pepper, salt, parsley and/or celery, savory
Cut the mushrooms and the onion. Fry them in butter and cooking oil (if you use only butter they might easily burn). Wait until the water evaporates. Add the tomato juice and put them in a saucepan. Pour some warm water. After 15 minutes of boiling add the rice. When the soup is ready remove it from the hot-plate and add the fresh parsley (celery). Beat up a middle-sized egg with two pinches of citron powder and after half an hour add it to the soup slowly while stirring. Enjoy!