Tips:

The day before, put the dried mushrooms in a pot and cover with cold water. We leave it all night. The next day, cook the mushrooms in the water in which they were soaked for about an hour, on a very small fire.

Strain the broth through a sieve. Cut the mushrooms into strips and set aside.

At the same time, prepare the vegetable stock on the second burner. Wash all vegetables, peel and place in a pot, pour water. Add salt, pepper grains, allspice and bay leaves.

Cook everything on very low heat for about an hour and a half. Strain the finished broth through a sieve.

Measure the mushroom stock (it should be about 250 ml) and add enough vegetable stock to get 1 liter of liquid. Add sourdough and boil. Cook for a few minutes on the lowest power of the stake. Add sliced mushrooms.

Finally, pour in the cream. Season to taste with salt and pepper. Serve with boiled potatoes.