origin: Traditional (National&Religious)
This traditional sour porcini soup with potato is a very tasty spring dinner with a slice of fresh bread. Clean the porcini and cut into big chunks. Peel the potato and cut into cubes, chop the onion finely as well. Heat the oil in a medium size pot and toast the onion until ligh gold with salt and pepper. Than add the porcini mushrooms and potato, cook for 5 minutes add the flour and continue cooking. When the flour is getting browned, remove from heat and add sweet paprika, mix well and pour into hot water. Place back to the heat and bring to the boil, simmer until the mushrooms and potato is soft (approx 15 minutes). In a glass add 1-2 tablespoon cooking liquid and the sour cream, mix well and stir into the soup. Bring to boil once and close the heat. Don't cook with the sour cream. Flavour with vinegar or lemon juice as you like the sourness.