Wild Mushroom Soup with Thyme

Ingredients

Dried mushrooms 100 g

Chicken broth 2500 ml

Mushrooms 300 g

Onion 1

Carrots 2

Potatoes 4

Vegetable oil 2 tbsp

Butter 2 tbsp

Flour 2 tbsp

Thyme 1 handful

Salt

Pepper

Wash the dried mushrooms thoroughly and soak them in 1 liter of cold water for 3 hours. Then, place them over medium heat and simmer for 30 minutes. Remove the mushrooms and cut into small pieces.

Cut the onion and potato into small cubes, and the carrots into small rings. In a saucepan with olive oil, sauté the onion and carrot over medium heat for 10-15 minutes. Add the diced fresh mushrooms and cook for another 10-15 minutes.

Pour in the hot mushroom broth and dried mushrooms, along with almost all of the chicken broth. Reserve about 200 ml of the chicken broth.

Add the potatoes, salt, and pepper, if needed, and cook until the potatoes are tender, about 15-20 minutes.

Meanwhile, heat the butter in a small skillet and fry the flour until golden brown. Gently stir in the remaining hot chicken broth, making sure there are no lumps. Pour into the soup pot. Add the thyme and cook for another 10 minutes.

Enjoy!