Saffron Milk Cap Soup
- saffron milk caps - 14 oz (400 g)
- carrots - 1
- onions - 1 head
- peppers - 1
- potatoes - 2
- celery - 3 pinches
- dill - 3 pinches
- parsley - 3 pinches
Wash the mushrooms and vegetables, clean and chop them finely. Put a little butter in a pot and once it comes to a boil, pour in the chopped onions in it. Once they become transparent, add the remaining products and pour in 5 cups water.
Leave the dish to simmer on the heat for several minutes until fully boiled.
Shortly before removing from the stove, add the spices and stir.
If desired, blend the prepared soup and serve with lemon juice and fresh parsley leaves.