PORCINI MUSHROOM SOUP WITH GIERCZYCKA MILLET GROATS

Fry mushrooms and onion in butter until they are soft, then pour the broth, add the cream and season with pepper and salt. Cook the millet groats separately and add at the end. Sprinkle with chopped green parsley.
Ingredients:
0.5 kg porcini
2 liters of vegetable or meat broth
0.2 kg of onions
100 ml cream
10 grams of butter
0.5 cup millet Gierczyckie
salt, pepper, green `parsley
Hotel "Pod Ciżemką"

The recipe is from:
Hotel "Pod Ciżemką"
ul. Rynek 27
27-600 Sandomierz
Poland
[email protected]
www.hotelcizemka.pl

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