Ingredients

• 20-30 g dried porcini mushrooms
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 small onion
• 1 small carrot
• 4 potatoes
• 1/3 cup dry white wine (optional)
• 1 liter chicken or vegetable broth
• a few sprigs of fresh rosemary or possibly 1/2 teaspoon dried thyme
• 100 ml cream 30% or 18% (for soups and sauces)

Preparation

1. Pour the dried porcini mushrooms with a glass of cold water and set aside overnight or for a few hours to soak. After soaking, cut the larger mushroom pieces into smaller pieces.
2. In a pot on heated butter and olive oil, sauté the diced onion until translucent. Add the peeled and diced carrot and potatoes, fry, stirring occasionally, for about 3 minutes.
3. Pour in wine and cook for a moment. Then increase the heat, add the mushrooms along with the water they soaked in, and hot broth. Bring to a boil. Season with salt, pepper, and rosemary or thyme.
4. Reduce heat, cover, and cook covered for about 20 minutes until the ingredients are tender.
5. Remove from heat and add cream, season with salt and pepper if needed. Serve with parsley and croutons or pasta.