Boletus soup (porcini mushrooms)

Today I tried a recipe for soup with porcini mushrooms, cooked in chicken broth, with wine and sour cream. I liked it very much!

Ingredients

• chicken broth - 1 liter (if not, use water)
• butter - 1 tbsp. the spoon
• olive oil - 1 tbsp. the spoon
• onion - 1 piece
• potatoes - 500 grams
• white mushrooms (boletus mushrooms) - 300 grams
• sour cream (12-18%) - 150 grams
• spices (oregano or "Provencal herbs")
• greenery
• Optional:
• dry white wine - 1/3 cup

Directions

1. Wash mushrooms carefully and dry.
2. We prepare 1 liter of chicken broth.
3. Cook chicken leg or fillet for 20-25 minutes.
4. Then get the chicken itself, it does not go into the soup.
5. The soup will be tastier on the broth, but if you don’t want to bother, you can just use the water.
6. Chopped onions, mushrooms and potatoes
7. Heat up a deep frying pan with 1 tbsp olive oil + 1 tbsp butter.
8. Add onions and potatoes, fry over high heat for 3 minutes. We stir constantly.
9. Add mushrooms
10. Add a little ground oregano or "Provencal herbs".
11. Salt, pepper.
12. Stirring constantly, fry for about 3 minutes.
13. Optionally (!) Add a third of a glass of dry white wine.
14. Continue to cook while stirring for about 1 minute.
15. Pour into a saucepan, add the broth, cook for 15 minutes, covered, until the potatoes are soft.
16. Add sour cream:
17. first put the sour cream in a bowl, add 2-3 tablespoons of cold water + 2-3 tablespoons of boiling soup to it, mix.
18. Why - so that the sour cream does not curdle when added to boiling water.
19. The sour cream will give some acidity to the soup. If desired, you can put sour cream less than 150 grams, there will be less acid.
20. Pour sour cream into the soup, knead well for a couple of minutes.
21. Add greens, cover with a lid, turn off the heat and let it brew for 10-15 minutes.
22. Mushroom soup is ready, bon appetit!