Merry Christmas! Since yesterday in my kitchen reigns good known chaos again. The smells intersperse with each other, the sweet smell of the chocolate and gingerbreads and onions, mulled wine, fresh parsley and other spices. The sounds of Tchaikovsky’s Nutcracker coming from the living room round the christmassy atmosphere in my house. It’s time to wrap the presents, but before I disappear under the wraping papers and ribbons, I wanted to post this recipe yet. It’s a little variation of a mushroom soup I usually make, but tastes very good! It can easily serve as one of the dishes on your christmas table. It definitely will on mine.To serve four you need:

handful of dry mushrooms

3 tbsp vegetable oil

small onion

1 tbsp butter

1 carrot

1 small parsley

2 potatoes

3 grains of allspice

2 bay leaves

1tbsp of parsley

salt and pepper

cream

Put the mushroom in a bowl, pour the water and let it soak for few hours. Drain off the mushrooms, but save the water in which they were soaking, move to a pan. Heat it up, let the water evaporate, add 1 tbsp of oil and chopped onion and cook together for few minutes. Add the butter and salt and continue cooking until the mushrooms are soft. Move from the stove.

In another pot heat up 2 tbsp of oil, add the cut vegetables. Fry for few minutes, then pour 1L of boiling water. Bring to boil, add potatoes, cut in small cubes, and the spices and cook over medium heat until the vegetables are soft. In the middle of the cook time pour the water in which the mushroom soaked along with the mushrooms. Salt and pepper to taste. Pour onto a plate and add 1tbsp of cream.If you expect more than four guests, simply double the ingredients.