Mushroom creamy soup

Ingredients for 2 portions:
Bechamel sause

• 35 gr butter
• 15 gr flour
• 325 ml milk
• Salt, black pepper, muscat nut on your taste

Boil sause for 5-10 minutes, constantly mixing

• 30 gr butter
• 120 gr white champignon
• 120 gr wild mushrooms
• 1  garlic
• 330 ml vegetable bouillon
• parsley
• Salt, black pepper on your taste

Cook all  mushrooms with butter for 10 minutes on low fire. Add garlic, parsley, salt, black pepper and cook for 3 minutes. Then add Bechamel sause and vegetable bouillon (or just water) and cook for 3 minutes.