Mushroom soup with cream and potatoes

There are about two million species of mushrooms in the world. Not all of them are edible and many are poisonous, some have long been used in religious practices. The white mushroom is rightfully considered the "king" of Russian cuisine, but in Switzerland it is not eaten.

Ingredients

• porcini mushrooms 1 kg
• cream 20% 500 ml
• semolina 50 g
• dill 25 g
• potatoes 4 pcs.
• carrots 1 pc.
• onion 1 head
• 1 clove garlic

Directions

1. Boil porcini mushrooms in water without spices for 30 - 35 minutes. Add potatoes, cut into pieces, onions and carrots sautéed in vegetable oil.
2. Pour in heavy cream, sprinkle with chopped dill and a clove of chopped garlic. Boil mushroom soup until cooked through over medium heat.