Confident Cooking

Prep:
· Large saucepan
· 2 frying pans
· Chopping board
· Sharp knife
· Blender
· Small jug to transfer soup base into a blender
· Table spoon
· Wooden spatula for mixing/frying mushrooms

Method:
1. Cut mushrooms into three different shapes: equally slices, tops and stalks & quarters
2. Chop dill finely. Put aside.
3. Sautee mushrooms with a bit of butter and salt. Then next batch fry mushrooms with butter, but no salt. Mushrooms must be golden.
4. Heat butter in a large saucepan with fresh dill. Add water and the first two batches of sautéed/fried mushrooms.
5. Keep frying/sautéing mushrooms and adding them to the pot. Cook all together.
6. Blend 1/3 of the soup into a creamy consistency and mix with the rest soup with sliced/cut mushrooms.
7. Garnish with fresh dill.

---

Makes 8-10 serves.
Difficulty: easy but time consuming (about 1 hr including prep and cooking)