This flavorful dried porcini mushroom soup is comforting and easy to prepare. Made with simple ingredients and a creamy roux, it’s perfect for cozy dinners.
Ingredients:
- 1 cup dried porcini mushrooms, sliced
- 1 1/3 pounds potatoes, peeled and finely chopped
- 1 carrot
- 1 parsley root (or substitute with a small parsnip)
- 12 cups cold water
- 3 tablespoons salt
- ¾ cup sour cream
For the roux:
- 5 tablespoons lard (or butter)
- 5 tablespoons all-purpose flour
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon sweet paprika
Instructions:
Pour boiling water over the dried porcini mushrooms and let them soak for 30 minutes. Drain, rinse several times with fresh water, and then soak for a longer time in clean water until fully softened. Place the mushrooms and potatoes into the cold salted water. When the mushrooms are tender, add the roux, stir well, and bring to a boil. Finally, stir in the sour cream. Serve hot, optionally with fried bread in butter on the side.
