Tomato and mushroom soup

3-4 ripe tomatoes
1/2 kg mushrooms
3 spoonfuls butter
2 spoonfuls flour
salt or soup base
parsley and celery leaves, chopped
pepper
lemon juice from less than half a lemon
hot water, 3-5 cups
garlic (optional)

Saute the chopped mushrooms in 2 spoonfuls of the butter until done. Drop the tomatoes in a pot of hot water, then peel easily and make them into paste in a food processor and using a sieve. Dissolve the floor in half a cup of water and mix with the rest of the water in the pot in which you will cook the soup. Add the tomato paste, the salt, the sauteed mushrooms and the chopped celery leaves. Boil everything for about 5 to 10 min and when you take the soup off the heat, add the pepper, the parsley, the lemon juice and the remaining 1 spoonful butter. Stir and cover and let stand for a couple of minutes before serving. Offer toasted bread on the side and call it a hot lunch.