Christmas Mushroom Soup by Pavel Berky

INSTRUCTIONS

• 1
  Place dried mushrooms in a bowl, pour approximately 300 ml of water over them, and let them soak overnight.
• 2
  In a pot, add 2 tbsp of butter and let it foam. Add finely chopped onion and sauté until translucent.
• 3
  Add the chopped sausage, mushrooms with their soaking liquid, and approximately 1 liter of water to the pot. Add bay leaves, finely chopped garlic, season with salt and pepper, and let it cook for 20 - 30 minutes.
• 4
  Peel the potatoes and cut them into small cubes. Add them to the pot and cook until tender.
• 5
  In a bowl, mix the cream with milk and pour into the pot. Bring to a boil and cook for another 10 minutes.
• 6
  In a small saucepan, add 1 tbsp of oil, all-purpose flour, and sweet paprika. Place the saucepan on the stove and sauté the flour for 1 minute, stirring constantly. Then, take a ladleful of soup and add it to the flour. Mix thoroughly to prevent lumps and return it to the boiling soup. Stir and cook for another 2 minutes. Then remove the pot from the heat. Finally, season with vinegar and add more salt if needed.