Instructions

• Place the dried mushrooms in a bowl and cover with the hot water. Soak for a minimum of 30 minutes or until the mushrooms are softened and pliable.
• Coarsely chop the fresh mushrooms. Heat the butter in a large pan over medium heat. Add the onions and sauté until softened and translucent. Add the garlic and chopped fresh mushrooms, sauté until browned nicely and moisture has mostly evaporated.
• In a large pot, add the stock, thyme, carrots and potatoes and bring to a simmer. Strain the rehydrated mushrooms and add the reserved soaking liquid to the soup pot, carefully avoiding any grit or debris. Chop the reconstituted mushrooms and add to the soup.
• Cover the pot and reduce the heat to a low simmer and continue to cook for 30 – 45 minutes.
• To thicken the soup, in the pan you cooked the mushrooms in, make a roux with the butter and the flour. Cook over medium heat, stirring for about a minute. Slowly add 3 or 4 ladles of the soup broth, whisking until smooth. Whisk in the sour cream. Add the roux to the soup and stir until incorporated. Cook the soup for a few more minutes until thickened. Season to taste with salt and pepper.
• Garnish with chopped dill and/or parsley and top with pan fried bacon or sausage and serve with toasted bread.