Potato and Mushroom Soup with Sour Cream
A hearty mushroom and potato soup flavoured with caraway and sour cream. The mushrooms are first sautéed in butter with parsley, then combined with the cooked potatoes. The soup is thickened with flour and simmered. If you like a tangier taste, you can add a little vinegar at the table.
Method
01.
Peel the potatoes, cut them into pieces and put them in salted water (about 1.5 litres) with caraway seeds; cook until tender. Cut the mushrooms and sauté them in butter with parsley, then add them to the potatoes. Stir in the sour cream, and if necessary lightly mash any larger potatoes. Mix the flour with a little water, pour it into the soup and let it simmer.
02.
At the table, those who like a tangier flavour can add a little vinegar to the soup. Grandmother's recipe :-)
