Potato Mushroom Soup



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

*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.

Peel and dice the pototoes. 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 mushrroms 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 additiional salt and peper to taste and serve.