1 l mushroom stock
40 g dried boletuses
0.5 carrot
1 onion
1 tblsp butter
0.25 cupful wheat flour
3 tblsps millet
2 tblsps sour cream

1. Prepare mushroom stock. Wash the boiled mushrooms and mice them. Cut the onion and carrot into small cubes, saute and mix with mushrooms. Boil the millet and drain in a colander. Brown the flour and blend it with some stock to make a smooth paste. To the strained mushroom stock add the boiled millet, sauteed vegetables, mushrooms and cook until it is done. 5 to 10 minutes before the soup is done season it with the sauteed flour, salt and pepper. Before serving season with sour cream.
2. Separately serve the croutons. For making croutons take the rye bread, cut off the crust and slice. Shred the cheese with a shredder, mix with mayonnaise and garlic. Cover the bread slices with the mixture and bake them in oven.