1 l mushroom stock
150 g stale rye bread
120 g dried mushrooms
2.5 onions
3 tblsps margarine
1 tblsp sour cream
salt

Prepare the mushroom stock. Cut the boiled mushrooms and onions into shoestrings. Grate the bread, mix with minced mushrooms, sauteed onions and stew for 15 to 20 minutes. Add the mixture to the boiling stock, boil for 3 to 5 minutes and then let it draw.