Potato-Mushroom Soup

1. 1

   Start with soaking the mushroom in a cup of milk. Peel potatoes, dice into 1-2 inch pieces.

2. 2

   In a pot over medium heat, add potatoes to 1 qt of water, season with salt.

3. 3

   Drain mushrooms, set the milk aside and simmer until potato is tender, about 20-30 minutes. Add more water if needed.

4. 4

   When potato and mushrooms are tender, pour the milk you set aside in.

5. 5

   Melt butter/heat oil in a separate pan over medium heat. Add onion; saute 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.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.