Oyster Mushroom Soup with Sour Cream

1. 

oyster mushroom 10.5 oz (300 g) • potatoes 10.5 oz (300 g)

Wash the mushrooms and cut into the smaller pieces. Peel potatoes and cut into the cubes.

2. 

sunflower oil 2 tbsp • salt • ground black pepper • ground caraway • ground red paprika

In a saucepan heat the oil, place in oyster mushrooms, salt, sprinkle with pepper and caraway. Braise for a few minutes. Add paprika and blend it.

3. 

water 3.2 cup (750 ml) • sour cream (fat 14-18%) 1.1 cup (250 ml) • semi skimmed milk 1,5% 1.1 cup (250 ml) • all-purpose flour / plain flour 1 tbsp

Add potatoes into the oyster mushrooms and pour in a water. Cook until potatoes are tender. Finally add thickenig paste - flour mixed in a sour cream and milk. Bring to the boil.