Ingredients

• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 300 g mushrooms
• 1 onion
• 1 carrot
• 2 potatoes
• 1 and 1/2 liters broth, stock, or poultry stock
• 1/2 cup fine pasta (e.g. small shells)
• parsley
• dill
• 100 g sour cream 18%

Preparation

1. Clean mushrooms, dry them, and cut into thin slices. Cut onion into small cubes. In a larger pot, put butter with olive oil, melt, add mushrooms and onion, and stirring, stew for about 7 - 10 minutes until they release their liquid.
2. Add peeled and grated carrot and peeled and diced potatoes. Mix, season with salt and pepper, and fry together for a moment.
3. Add pasta (dry) and hot broth, bring to boil. Cover and cook until vegetables and pasta are tender for about 15 minutes. At the end add a tablespoon of chopped parsley and a tablespoon of dill.
4. Remove from heat and whiten with sour cream, previously diluted in a few tablespoons of broth.