Mushroom puree soup

Wash the mushrooms well and separate the legs from the caps.

Chop the legs coarsely and put in a saucepan, cover with water and cook, throwing a clove of garlic.

Cut the hats into thin slices and fry in a skillet with salt.

Put the well-done hats in a saucepan and boil for another 10 minutes.

Grind the boiled mushrooms until they are puree.

Pour the resulting mixture back into the saucepan, add cream and spices.

Cook for another 10 minutes.

Enjoy your meal!