Recipe Rhubarb Mushroom Soup

INGRÉDIENTS

2 tablespoons olive oil
1 large onion
200 grams / rhubarb stalks
400 grams / mixed mushrooms
2 larger or 3 smaller potatoes
1 liter / 4 cups water
1/2 liter / 2 cups vegetable broth * this step is optional; I like rhubarb soup with and without vegetable stock equally
100 grams of crème fraîche *but any thicker cream will also work
about 1/2 tablespoon of ground pepper, or to taste
about 1 tablespoon of salt, or to taste
2 tablespoons of chopped fresh dill

PRÉPARATION

Wash and peel the onion, potatoes, and rhubarb. Clean the mushrooms and, if using button mushrooms, remove the rough skins. Thinly slice the onion and mushrooms, then dice the rhubarb and potatoes. Finely chop the dill.
Heat the oil in a pot; add the onion, cover, and cook for a few minutes, until softened. Add the mushrooms and cook for a few more minutes.
Pour in the water and vegetable stock, add the potatoes, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are completely soft.
Remove a few potato cubes and mash them with a fork, then return them to the soup.
Add the rhubarb, salt, and pepper and cook for another 10 minutes.
Turn off the heat, pour in the crème fraîche, add the dill, cover, and let cool for a few minutes while you toast some bread—ciabatta is a great choice.
Serve warm…