Potato Mushroom Soup

Ingredients

Directions

4 or 5 large potatoes
8 to 12 ounces mushrooms*
1 T caraway seed
1 T salt
1 pint of sour cream
1/4 cup flour
Salt and pepper to taste

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*The first time I made this soup, I used Lepiota rachodes** which gave it a nice pink color. If you have access to wild mushrooms, by all means use them. Regular mushrooms from a grocery store are OK but not nearly as good as Lepiotas, Chantrelles, or Morels.

**The first time I made this in New Hampshire. The next time I made it in Pennsylvania, both my wife and I had upset stomachs—seems this species is notorious for not being consistently editable everywhere.

Peel and dice the potatoes. In a 3-4 quart pot, just cover with the potatoes with water. Add caraway seeds and salt and start to heat.

Clean and dice the mushrooms. Add the mushrooms to the potatoes and cook until the potatoes are tender.

Mix the flour in the sour cream. Add small amounts of water from the pot until the sour cream is thin and warm. Gradually stir the sour cream into the pot. Continue stirring until the soup thickens.

Add additional salt and pepper to taste and serve.