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Mushroom Soup from Dried Mushrooms

4 servings

Ingredients

• 1 soup plate Dried porcini or chanterelle mushrooms, soaked overnight
• 2 tbsp Butter
• 1 tbsp Parsley, chopped
• 1 pcs Onion, chopped
• 1 tbsp Flour
• 1.5 l Water (boiling)
• Salt (a little)
• Pepper (a little)

Instructions

1. This soup is prepared like the previous mushroom soup, but the dried mushrooms are best soaked in water the day before and only used when they are fully rehydrated.

Modernized from a treasured 19th-century German cookbook.