- 500gr mushrooms
- 0.5lt water
- 2-3 tablespoons olive oil
- Salt and pepper
- Wash the mushrooms, cut into cubes and put them into a saucepan with water to boil for 2′.
- Drain and discard water.
- Place into the saucepan the 0.5lt of water, the mushrooms, the olive oil, salt and the pepper and let it boil until the broth of the soup thickens.
- Serve the soup hot.
- Because the color of the soup can be a bit dark, dissolve 1 tablespoon of cornstarch in some cold water, add the mixture to the saucepan and mix to boil for 1 more minute. The corn flour except from the color will thickens little more the soup.