Supă de ciuperci

Method

Heat butter in a large pot and sauté the chopped onion until softened, about 3 minutes. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. Pour in the vegetable stock and bring to a simmer, then add the diced potatoes and cook for 15-20 minutes until the potatoes are tender. Reduce the heat and stir in the sour cream until fully incorporated, then add the fresh dill, salt, and pepper to taste. Simmer gently for a further 2-3 minutes without boiling, then serve hot with crusty bread.