Ingredients

• 25 g dried mushrooms (porcini or bay boletes)
• 2 tablespoons vegetable oil
• 1/2 onion
• 2 tablespoons butter
• 2 liters broth
• 1 small parsley root
• 1 carrot
• 2 potatoes
• 3 allspice berries and 2 bay leaves
• 150 g thick sour cream 18%
• 80 ml heavy cream 30%
• 1 tablespoon chopped dill or 1 teaspoon dried thyme

Preparation

1. The evening before preparing the soup, place mushrooms in a small pot, cover with 1 cup cold water and set aside overnight to soak.
2. Remove mushrooms into a strainer, drain, save the soaking water. In a pan on butter sauté salted mushrooms (about 5 minutes, stirring occasionally). Set aside from heat.
3. In a larger soup pot, on oil caramelize diced onion, pour in broth and bring to a boil. In the meantime add peeled carrot sliced, whole parsley root and allspice berries and bay leaf. Cook for 5 minutes.
4. Add peeled and diced potatoes and cook for 5 minutes. Add mushrooms from the pan with the soaking water, bring to a boil and cook for 15 minutes. Season with freshly ground pepper.
5. Mix sour cream 18% and 30% with a few tablespoons of broth, gradually add to the soup stirring constantly. Add chopped dill to the soup and gently heat everything through.