How to cook
Wash and cut the mushrooms into strips. Cut the onion and carrot into small cubes and fry them in the fat for about 3-4 minutes and stir to avoid burning.
Then add the mushrooms and fry for another 1-2 minutes. Pour 3 liters of water and simmer for 20 minutes.
Then add the noodles, salt, black pepper and finely chopped parsley and boil, until the noodles are ready.
Meanwhile, beat the yogurt and yolk. Scoop from the soup and add a little to the yogurt, by stirring to balance the temperature, so that it doesn't lump up and return it into the soup, by pouring slowly and stirring.
Boil the mushroom soup for another 2-3 minutes, stir and remove it from the heat. It is ready to be served.