A fragrant, creamy soup made with dried forest mushrooms, potatoes, and sour cream, with an intense earthy aroma that fills the kitchen.
Ingredients
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50g dried porcini or mixed forest mushrooms
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1.5L water or vegetable broth
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3 medium potatoes, diced
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1 large onion, diced
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2 tbsp butter
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200ml sour cream
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2 bay leaves
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Fresh dill, chopped
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Salt and pepper
Instructions
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1
Soak dried mushrooms in warm water for 30 min. Drain, reserve soaking liquid, and chop mushrooms.
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2
Saute onion in butter until golden, about 5 min.
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3
Add potatoes, mushrooms, soaking liquid, broth, and bay leaves. Bring to a boil, simmer 20 min until potatoes are tender.
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4
Stir in sour cream, heat through without boiling. Remove bay leaves.
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5
Season with salt and pepper. Ladle into bowls, garnish with fresh dill.
Did You Know?
Dried mushroom soup is one of the twelve dishes traditionally served at the Lithuanian Christmas Eve table called Kucios.