4 – 5 SERVINGS
70 g dried mushrooms (porcini mushrooms and / or boletes)
1.5 liters of broth (e.g. mushroom, vegetable, meat)
1 tablespoon of vegetable oil
herbs: 1 teaspoon of thyme, savory and marjoram
a bunch of parsley
250 ml cream 30%
for serving: toasts of bread
Rinse the dried mushrooms under running cool water, put them in a bowl, pour the broth and leave to soak overnight.
Pour olive oil into a larger pot and sauté the diced onion.
Then add the peeled and grated carrots and fry for approx. 2 minutes.
Add peeled and diced potatoes and herbs. Stirring every now and then, fry for a minute.
Pour the soaked mushrooms along with the broth. Boil over high heat. Season with salt and pepper (about half a teaspoon).
After boiling, reduce the heat and cook, covered, for approx. 20 minutes (until the ingredients are tender).
Set aside from the heat and mix with the detached parsley leaves and cream.
You can preserve the soup (pour it hot into jars) and store it in the refrigerator for a few days after it has cooled down. Or, serve it immediately with croutons (cut the bread into small cubes, spread it on a baking tray and dry it in an oven preheated to 160 degrees C, until it is crispy).