Hamburg soup

ingredients:
200 g of white meat chickens
50 g mushroom
100 g pea
150 g butter
150 g of wheat flour
half eggs
0.6 oz of sour cream
1.5 l beef broth
salt and pepper
Preparation:
In the melted butter fry flour. Cook the peas and passed.
White meat chickens, cook and separate from the bone. Cut into small cubes and strain the broth.
Have you beef broth and pour it fried flour, add sauteed mushrooms and add chicken soup. Let it all boil together.
Add crushed peas and season if necessary. In Scramble eggs and cream before serving
 soup. The soup serve as a supplement dumplings with potato and marjoram.

Mushroom sauce

ingredients:
15 g button mushrooms
2 g of fat
5 oz port
salt
garlic
pepper
chopped parsley
1/2 tablespoons flour
1 dl cream.
Preparation:
Wash the mushrooms, cut into slices and place on toasted onion. All together a little fry, add the flour, chopped parsley. Sauté, salt and pepper and finally add the cream.