Bring the
water/stock to a boil and add washed and sliced mushrooms, bay
leaf, pepper, and salt. Cook for 30 min.:
Grate the
carrot and slice the onion. Fry them in
butter till golden, then add to the saucepan with the mushrooms:
Peel and dice the potatoes and add them to
the saucepan with the mushrooms. Cover and cook till the potato
is ready (20-25 min.):
Taste the
soup and add salt (if required) and
chopped herbs. Serve garnished with sour cream or
pork scratchings: (the soup in the photo
has both sour cream and pork scratchings):
