Wild mushroom soup

Ingredients for 4 servings:

• 1 kg mushrooms (mixed forest mushrooms – porcini mushrooms, chestnut mushrooms, birch mushrooms,…) cleaned and chopped
• 1 cup sour cream or crème fraîche
• 1 onion(s), finely diced
• 1 clove(s) garlic, squeezed
• 1 bay leaf
• Spice mix for Sauerbraten (grains)
• 3 tbsp fat (oil, butter or margarine)
• 1 tsp marjoram, dried
• 1 handful of mushrooms, dried
• 2 tbsp flour, sifted to thicken
• 1 tbsp vinegar
• 1 liter broth, for pouring

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mushroom broth

Briefly brown the diced onions in oil, sauté the wild mushrooms, and add the broth. Place the bay leaves and Sauerbraten seasoning mix in a tea strainer into the broth. Add a handful of dried mushrooms. Simmer everything for about 30-45 minutes. Thicken with a little flour, sifted directly into the mushroom broth. Season with sour cream, marjoram, vinegar, salt, and pepper. Simmer for another 10 minutes.