Peel the potatoes and cut into in large pieces. Cooking cube broth and 1 tbsp universal seasoning, then Strain and dilute broth, in which spin yarn. Mushrooms finely and fry in the butter. After removing from heat add crushed garlic clove. Mushrooms are added to the soup and flavored with fennel, slices of lemon juice and salt if necessary. Can be served with croutons.