Potato Mushroom Soup Recipe

Ingredients

3 bigger potatoes (peeled, diced)

1 qt water

2 fistful of dries mushrooms

1 cup of milk

1 tablespoon butter/vegetable oil

1 onion, finely chopped

2 tsp paprika

1 tbsp flour

Salt, pepper

Preparation

Start with soaking the mushroom in a cup of milk. Peel potatoes, dice into 1-2 inch pieces. In a pot over medium heat, add potatoes to 1 qt of water, season with salt.

Drain mushrooms, set the milk aside and simmer until potato is tender, about 20-30 minutes. Add more water if needed. When potato and mushrooms are tender, pour the milk you set aside in. Melt butter/heat oil in a separate pan over medium heat. Add onion; sauté until glassy, soft but not yet brown. Add flour, stir. Turn off the heat under the pan, add paprika still stirring. Pour a cup of the soup in the the paprika substance, stir and pour it all back in the soup. Let it simmer for 5 more minutes.

Season with black pepper as desired. Best served in bowl with a spoon of sour cream on the top.