Ingredients: (4 people)
* 1 onion, 1 clove of garlic
* 1 carrot, 2 big potatoes
*500 g of fresh mushrooms (best to use mix mushrooms)
*½ cup of dried mushrooms
* white wine ½ glass
* salt, pepper, bouillon or veggie stock, dried thyme, marjoram, 2 bay leaves, fresh parsley
* 2-3 spoons of flour
1. Pour ½ liter of boiling water over the dried mushrooms.
2. Cut the onion into thin pieces. Crush the garlic clove. Put a little onion to the large soup pot and add the onions and garlic. Sauté for 4-5 minutes.
3. Cut the carrot to small cubes, add to a pot. Roast for about 3-4 minutes, occasionally stirring.
4. Cut the mushrooms – they don’t need to be cut thinly and combine them to the cooking pot.
5. Add white wine, salt, pepper, veggie stock, thyme, marjoram and cook for 5 minutes.
6. Put in the dried mushrooms that were soaking – use the stock (water) as well.
7. Peel and cut the potato to small cubes and combine to a pot.
8. Add some boiling water – so everything is covered. With a spoon – taste some of the soup stock – to determent if it is seasoned enough. Season to your own taste. Cook for further 25 minutes.
9. If the soup is not thick and creamy enough – use the flour paste (in a separate small bowl use 2-3 tablespoons of flour, combined with half a cup of water and stirred till smooth) … add it to your soup pot – slowly stirring it in and managing the process of how thick do you want it.
10. When serving sprinkle on some chopped parsley and if you like (for vegetarians) add 1 spoon of sour cream in your plate.
I usually serve this soup with a side dish of polenta (with freshly chopped chives and parsley).
This soup is very rich in flavor; it has this earthly feeling and connection to nature. If you like picking the mushrooms by yourself, it will be even more majestic.