Ingredients

• 70 g dried mushrooms (porcini and/or mixed mushrooms)
• 1.5 liters broth (e.g., mushroom, vegetable, meat)
• 1 tablespoon vegetable oil
• 1 onion
• 1 carrot
• 2 potatoes
• herbs: 1 teaspoon each thyme, marjoram, and savory
• bunch of parsley
• 250 ml sour cream 30%
• for serving: bread croutons

Preparation

1. Rinse the dried mushrooms under running cold water, place in a bowl, cover with broth, and set aside overnight to soak.
2. Pour the oil into a larger pot and sauté the diced onion.
3. Then add the peeled and grated carrot and fry for about 2 minutes.
4. Add the peeled and diced potatoes and herbs. Fry for a minute, stirring occasionally.
5. Pour in the soaked mushrooms with the broth. Bring to a boil over high heat. Season with salt and pepper (about half a teaspoon).
6. After boiling, reduce heat and cook covered for about 20 minutes (until ingredients are tender).
7. Remove from heat and blend with the addition of parsley leaves and sour cream.
8. The soup can be canned (poured hot into jars) and after cooling, kept in the refrigerator for several days. Or you can serve immediately with croutons (dice the bread, arrange on a tray and dry in an oven preheated to 160 degrees Celsius until crispy).