400 g fresh mushrooms, sliced

1 medium onion, finely chopped

2 garlic cloves, minced

1 medium carrot, diced

1 medium potato, peeled and cubed

1 tablespoon olive oil

1 tablespoon butter

1 litre vegetable stock

100 ml cooking cream, optional

1 teaspoon dried thyme

2 tablespoons chopped fresh dill

1. Prepare the vegetables. Wipe the mushrooms clean and slice them evenly. Chop the onion, mince the garlic, and dice the carrot and potato.

2. Soften the onion. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft. Stir in the garlic and thyme, cooking briefly until fragrant.

3. Cook the mushrooms. Add the sliced mushrooms and stir well. Cook for approximately 6–8 minutes, allowing them to release their moisture and begin to brown slightly.

4. Add the vegetables and stock. Stir in the carrot and potato, then pour in the vegetable stock. Bring the mixture to a gentle boil before reducing the heat.

5. Simmer until tender. Cover partially and cook for 15–20 minutes, or until the potatoes and carrots are soft. Stir occasionally to prevent ingredients from sticking to the bottom.

6. Adjust the texture. For a creamier soup, blend part of the mixture and return it to the saucepan. Stir in the optional cooking cream and warm gently without allowing the soup to boil vigorously.

7. Season and serve. Add salt and black pepper to taste. Stir in the chopped dill and serve while warm.

400 g mushrooms, sliced

1 onion, chopped

2 garlic cloves, minced

200 g potatoes, diced

150 g carrots, sliced

1 tablespoon olive oil

250 ml vegetable stock

200 g chopped tomatoes

1 teaspoon sweet paprika

1 teaspoon dried thyme

1 tablespoon flour

1. Prepare the ingredients. Slice the mushrooms, chop the onion, mince the garlic, and cut the potatoes and carrots into evenly sized pieces.

2. Cook the onion and garlic. Heat the olive oil in a heavy saucepan. Add the onion and cook for about 5 minutes until softened, then stir in the garlic and paprika.

3. Brown the mushrooms. Add the mushrooms and cook for 6–8 minutes, stirring occasionally until they soften and release their juices.

4. Add the vegetables. Mix in the potatoes, carrots, chopped tomatoes, thyme, and vegetable stock. Stir thoroughly so the seasoning coats the ingredients.

5. Simmer the stew. Cover the saucepan partially and cook over low heat for approximately 20–25 minutes. Stir occasionally and check that the vegetables are tender. Add a little water or stock when the mixture becomes too dry.

6. Thicken the sauce. Mix the flour with two tablespoons of cold water until smooth. Stir it gradually into the stew and simmer for another 2–3 minutes until the liquid thickens. Season with salt and black pepper.

7. Finish and serve. Sprinkle chopped parsley over the stew and serve warm with crusty bread, boiled potatoes, or cooked grains.