Rye Bread Soup With Cream - cooking recipe

Ingredients

250 g dark rye bread
water
75 g raisins
1/2 lemon, thinly sliced
4 tablespoons sugar (to taste)
1 cup whipping cream

Preparation

Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
Bring bread and water slowly to boil and mash thoroughly with a potato masher.
Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
Whip cream and serve on the side with soup.