1000g open cup white mushrooms (sliced) or 700g plus handful of dried wild mushrooms
3 litres water
4 vegetable cubes (10g each)
30g unsalted butter
3 small carrots (chopped roughly)
2 large onions (chopped roughly)
2 tsp garlic granules
½ tsp ground black pepper
400g potatoes (sliced roughly) – to make soup thicker
½-1 cup single cream (125 ml) or double cream
4 ciabatta rolls or homemade bread
Fry half of the fresh mushrooms on butter till golden brown and leave aside.
In a large pot bring water to boil, add cubes, carrots, onions, garlic granules, black peppers, potatoes and the rest of the mushrooms. Cover and cook on high fire. After 30 minutes add fried previously mushrooms but leave some of them for garnish. Cook for another 30 minutes.
Remove from fire, stir in cream and blend till soup is almost smooth.
Serve to the bowls, garnish with fried mushrooms and put on a side sliced ciabatta rolls or slices of home made bread.
You can also serve this soup at Christmas time with “Mushroom & Sour Cabbage “Pierogi” (Polish Filled Dumplings)”.
Serve 8 people.