Ingredients:
3 liters of water, carrot, leek, celery, parsley root, 0.5 kilograms of pig bones, 5 grams of dried mushrooms, salt and seasoning to taste, 0.5 cup fresh 18% cream, parsley.

Performance:
Boil the brew from the vegetables and bones, add wet mushroom, salt and cook for half an hour on a low flame. After cooking add the cream and season to taste, add the noodles and sprinkle with parsley.

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