Ingredients

• 1 tablespoon butter
• 1 tablespoon oil or olive oil
• 1 small onion
• 5 potatoes (1/2 kg)
• 300 g mushrooms (porcini, chanterelles)
• pinch of dried oregano
• 1 liter chicken or vegetable broth
• 2 tablespoons chopped parsley
• 150 g sour cream 18%

Preparation

1. In a pot, heat the butter and oil. Sauté the diced onion until translucent. Add the peeled and diced potatoes and fry for about 3 minutes, stirring occasionally.
2. Add the rinsed and chopped mushrooms and dried oregano. Season with salt and pepper and fry for about 3 minutes, stirring occasionally.
3. Pour in the hot broth and cook for about 15 minutes covered until the potatoes are soft. Near the end, add the chopped parsley.
4. Mix the sour cream first with a few tablespoons of cold water, then mix with a few tablespoons of broth from the soup. Pour into the pot while stirring constantly. If needed, season with salt and pepper. Serve with bread.