Ingredients

• 40 g dried mushrooms (preferably porcini)
• 2 liters broth*
• seasonings: 2 bay leaves, 3 allspice, 3 peppercorns
• vegetables: 2 carrots, 1 parsley root, 1 leek, small piece of celery root, small onion
• 1 clove garlic
• 2 tablespoons oil
• 1 large onion
• 1 full tablespoon flour
• 1 tablespoon butter
• 3 tablespoons sour cream 18% (for soups and sauces)
• for serving: 200 g noodles, parsley

Preparation

1. Rinse the mushrooms in cold water, then cover with 1 cup of water and set aside to soak, preferably overnight.
2. Pour the broth into a pot and bring to a boil. Add seasonings and salt and pepper to taste.
3. Add the washed and peeled vegetables and garlic. Cook for 30 minutes.
4. Peel the onion, dice it, and sauté in a pan on 2 tablespoons of oil.
5. Add the drained and chopped mushrooms and fry together for a moment.
6. Transfer to the pot with broth and cook for 30 minutes.
7. Pour the flour into a pan and fry it with a wooden spoon. When it starts to brown, add the butter and mix. Gradually add broth from the soup (about half a cup total), stirring constantly with a whisk until there are no lumps. Pour into the pot with the soup and cook for about 15 minutes.
8. Remove the soup from heat and, after cooling slightly, add the sour cream.
9. Remove the vegetables from the soup. Slice part of the carrot and return to the soup.
10. Serve with parsley and cooked noodles.