1. First make a mushroom stock. Carefully wash some dried mushrooms and put them in saucepan with cold water: 2 litres (2 pint) to 50 grammas (2 oz) of dried mushrooms. Soak them for 3 - 4 hours and then cook them in the same water until they are tender.
2. Strain the stock and wash the mushrooms again. To make mushroom soup from this stock, finely chop 80 grammas (3 oz) of carrots, 20 grammas (1 oz) of parsley root and 80 grammas (1,5 oz) of onions. Saute.
3. Meanwhile dice 500 grammas (1 lb) of potatoes. Put the sauteed vegetables and potatoes in the stock and simmer for 15 - 20 minutes. Add the shredded mushrooms during cooking, and salt to taste at the end. Mushroom soup is usually served with sour cream.
You can make soup with fresh ceps and vegetables.