Green bean and mushroom soup

Ingredients:

300–400 g white button mushrooms
1 whole pork tenderloin
350 g green beans
3 carrots
3 turnips
4–5 small potatoes
ground paprika
flour
dill
1.5–2 litres of water
oil, salt and pepper

Preparation:
Chop the meat into small cubes and fry in a little oil. Add the chopped vegetables and simmer for a further 10 to 15 minutes.

Once the vegetables are tender, add the sliced mushrooms and 1.5 to 2 litres of water.
Make a roux from the finely diced onions, oil and flour and use to thicken the soup. Bring to the boil and sprinkle with fresh dill.

Adding a dash of fresh lemon juice makes this soup even more refreshing in summer.