A simple recipe for a delicious mushroom soup with potatoes. This perfect winter dish is rich in flavors and healthy ingredients. Suitable as a starter or as a light lunch with crusty bread. Or as a hearty main course for 2 people.
Place the dry mushrooms in a bowl with 250 ml of hot water and cover them to soak for 15-30 minutes. Once soft, remove the mushrooms from the water and press the absorbed water from the mushrooms into the bowl. Save the water for later. Cut the mushrooms into small pieces.
In a large saucepan, heat the oil over medium to high heat and add the fresh mushrooms, onions, celery, and garlic. Cook for 10 minutes, stirring occasionally.
Add thyme, dill, salt, pepper and cayenne. Stir and sprinkle with flour.
Let simmer for 2 minutes, then add the soaked mushrooms and the reserved mushroom water (using a sieve to catch any sediment), as well as the broth, water and the bay leaf. Cook for 10 minutes, stirring occasionally.
Add diced potatoes, reduce to simmer, and cook for 45 minutes or until potatoes very tender. Season to taste with 1 tablespoon of apple cider vinegar. Taste and adjust seasoning by adding more salt and pepper, and more vinegar, if desired.
Serve into bowls and garnish with fresh dill. Enjoy!