Morel soup

Morel soup can be cooked only at the beginning of May, it is at this time that their wrinkled, slightly damp hats come out of the ground and drive you crazy with their beauty. A basket of morels smells modest, this is not milk mushrooms for you, not honey mushrooms. But their kind! This is the desire not to drop the mushroom from your hand into the basket! These are the only mushrooms that I collect in my sleep!

Ingredients

• 2 liters of water
• 20 morels (exact proportions are inappropriate!)
• 1 onion
• 1 tbsp millet
• 3 medium potatoes
• sour cream, dill
• salt

Directions

1. Wash the mushrooms in water 2-3 times. Without wringing, cut into strips and put them in a saucepan with cold water. Cook over medium heat, remove the foam.
2. After 30 minutes after boiling, add finely chopped onions and salt. After another 15 minutes, add millet, then chopped potatoes into strips. We bring to readiness, leave for 20 minutes for infusion.
3. The fantastic aroma will gather everyone in the kitchen on time, you won't have to ring the alarm bell!
4. Sprinkle with herbs (dill) and season with sour cream - a must. Although I love it without it. Mushrooms, laid with typical Russian generosity, in my opinion, give a stunning result and why should it be set off with someone else's taste.