Mushroom soup
1 box mushrooms, sliced
2 tsp butter
4 tbsp flour mixed with water (in a shaker)
2 chicken stock cubes
1 liter water
3-4 spring onions, sliced
A pinch of black pepper
Aromat seasoning, to taste
Sauté the mushrooms in butter, then add the spring onions and cook until softened.
Add the water and chicken stock cubes to the pot, bringing it to a boil.
Stir in the flour-water mixture and let the soup simmer on low heat for a few minutes to thicken.
Season with black pepper and Aromat to taste.