2 slices of bacon
50 g butter
1 large onion
100 g leek (only the white parts)
3 celery stalks
50 g mushroom
1 big carrot
2 tbsp flour
3 dl milk
Half a can (400 g) of peeled tomatoes
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped chives
5 dl chicken stock
 Cut the bacon slices into small pieces and put them in a large heated pot. Add the butter and fry the bacon pieces until crispy. Clean all the vegetables and cut them into small cubes and saute them for five minutes in the grease in the pot.
 Add the flour and dilute with the milk. Let the soup boil for 2 minutes. Add the peeled tomatoes with the liquid, herbs and salt and pepper. Let the soup simmer and add the stock gradually.
 Put the lid on and simmer the soup for 45 minutes until the vegetables are tender. Taste it with lemon juice – the soup should be slightly acidic.
 Serve the soup sprinkled with grated cheese in hot plates, with wholemeal bread and butter and cold beer.