Soup of Salt Saffron-Milkcap Mushrooms

Ingredients

• 1 funt mutton with kidney
• 1/2 funt ham
• 1 funt salt saffron milkcaps
• 1 tbsp butter
• 2 onion
• 1 herb bundle
• 1/2 stakan flour
• 1 tbsp vinegar
• sugar
• 2 cucumbers
• dill

Instructions

1. Soak and stew the salt milkcaps with butter, grated onion and herbs.
2. Cook mutton and ham, thicken with flour.
3. Add vinegar, sugar, cucumbers and mushrooms; boil once and serve with dill.