No, no, no... It's not about Brussels sprouts! Although, I, too,, under mentioning something "Brussels", immediately think precisely about it. The taste is very tasty, creamy, velvety. I would say that about this soup!
Mushrooms wipe with a paper towel and scroll on a meat grinder.
Finely chop the onion and fry until transparent.
Add the mushrooms to the onion and fry until the liquid evaporates.
Add flour and Chaman. Stir and fry a little more. All these manipulations can be done at once in a pan with a thick bottom. I cooked in a frying pan.
Pour the broth (in my case - put in a pan with the broth), salt to taste and boil for 3 minutes.
Cut boiled eggs coarsely.
Add the eggs and cream to the soup. Bring to a boil and remove from heat.
Parsley (or favorite greens) finely chop and add when serving. I also cooked another egg and used it for decoration. Later the son was advised to use to feed the quail eggs. I liked the idea. I will consider!