BLACK BEANS SOUP
of dried mushrooms
heavy cream or half and half
Bay leaf, caraway, salt, pepper, vinegar, sugar
Bunch of fresh dill
Rinse the beans and leave in a bowl in cold water overnight.
The next day, strain the beans and cook in salted water until soft.
Cook the dried mushrooms in boiling water.
Sauté finely chopped onion until golden brown.
Peel the potatoes and carrots and cut them into cubes.
Add them to the onion, season with caraway, add mushrooms, bay leaves, vegetable broth and cook until soft.
Add cooked beans. Set some aside.
Let the soup cook for about a minute, remove the bay leaves and mix the soup into a smooth cream with a stick mixer. Pour in the heavy cream and mix.
Season it with sugar, vinegar, salt and pepper.
Garnish the soup on a plate with croutons, beans and chopped dill.