Ingredients

• 1 onion
• 3 tablespoons butter
• 1 carrot
• 500 g potatoes
• 1.5 liters of broth
• a pinch of turmeric
• bay leaf, 2 allspice berries
• 300 g mushrooms
• 2 tablespoons chopped fresh parsley
• 80 ml 18% sour cream from a carton for soups and sauces
• optionally - chives

Preparation

1. In a pot on butter on low heat, sauté the diced onion. Add peeled and diced carrot and, stirring occasionally, sauté for about 5 minutes.
2. Add peeled and diced potatoes and sauté again for about 5 minutes. Pour in the hot broth, add turmeric, bay leaf and allspice berries and bring to a boil. Check the seasoning with salt and pepper and simmer covered for about 10 minutes.
3. Add rinsed and sliced mushrooms and simmer for about 5 minutes. Remove from heat, add chopped parsley and sour cream. Serve with bread. Can be sprinkled with chives.