Polish Mushroom Soup

Instructions

1. Prepare the dried mushrooms
   Drain the soaked porcini mushrooms, reserving the liquid. Strain the liquid through a fine-mesh sieve lined with a coffee filter to remove any grit. Chop the rehydrated mushrooms into small pieces.
2. Sauté the vegetables
   In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until soft, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Cook the mushrooms
   Add the fresh sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir in the chopped rehydrated porcini mushrooms.
4. Add liquids and simmer
   Add the reserved mushroom soaking liquid and broth to the pot. Add bay leaves and bring to a boil, then reduce heat and simmer for 20 minutes to develop the flavors.
5. Create the roux
   In a small bowl, whisk together 1/4 cup of the heavy cream with the flour until smooth. Slowly add this mixture to the soup, stirring constantly to prevent lumps from forming.
6. Finish the soup
   Stir in the remaining heavy cream, dill, and marjoram. Simmer for another 5 minutes. Season with salt and freshly ground black pepper to taste.
7. Serve and garnish
   Remove bay leaves before serving. Ladle the soup into warm bowls and garnish with additional fresh dill. Serve with crusty bread or Polish rye bread for a traditional touch.