Mushroom soup-cream of porcini mushrooms with cream

We prepare mushroom cream soup as follows: Wash, peel and cut the mushrooms. Heat a large frying pan over medium heat. To make a roast, mix olive oil and 1 tablespoon of butter. Finely chop the onion and carrot and put them in a frying pan. Add the mushrooms, cumin, salt and pepper and fry for 5-10 minutes until the vegetables and mushrooms are soft. Add 6 cups of cold water, bring to a boil and then, reducing the heat, cook for 30 minutes. You should get about 4.5 cups of broth. If it turned out less, add water to the broth. Pour the broth into a bowl.

Put the remaining butter in the pan. Chop the green onions and fry for about 10 minutes until golden brown. Add the flour and fry, stirring, for 1 minute. Pour in the wine and stir thoroughly for 1 minute. Pour in the mushroom broth, season with salt and pepper, you can add more cumin to taste. The broth should be brought to a boil, reduce the heat and cook for 15 minutes. At the end, add cream and finely chopped parsley. Serve the soup on the table should be hot.