Mushroom miracle. According to old recipes

Dried porcini mushrooms - from the bottom three-liter pots standard two centimeters

g beans dark - one hundred and fifty

five medium potatoes

one large carrot

two medium onions

cilantro - three sprigs

g High-proof cream - one hundred and fifty

g vegetable oil - twenty-five

salt

ground black pepper

Mushrooms should be very carefully wash: you will use for soup the same water in which they were soaked. Next, lay the mushrooms in a saucepan, cover with half water and let macerate at room temperature overnight. Beans are also very good rinse and fill with water so that it was covered by five centimeters.

Preparation: beans swollen with water, pour into the pan with the mushrooms, put on a big fire under the hood; bring to a boil, and then reduce the heat and cook forty-five - fifty minutes.

Onions and carrots cut into small slices and heating oil in a frying pan, stirring simmered over low heat until golden brown.

Potatoes cut into slices the size of a garlic clove, together with the already prepared onions, carrots put in the main pot. The resulting foam gently remove with a slotted spoon. Further, under half veiled cover cook, stirring it all together on low heat for another half an hour, until the moment when the potatoes are ready. He sliced finely, cooked so quickly. About ten minutes until cooked chopped cilantro reload (or dill). With these spices Be careful: grass gives a subtle taste, but in no case should not interrupt the main mushroom flavor.

Everything! The soup is ready ...