A very simple Eastern European soup, perfect for all the keen home bakers as it uses up sourdough starter!
- 250g sourdough starter
- 40g dried mushrooms
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cumin
- 1 small white onion, finely chopped
- 4 medium white potatoes
- 2 litres of vegetable or chicken stock
- 1 teaspoon of Fussels Garlic Rapeseed Oil
- Croutons to serve
The night before you make the soup (and bake a batch if bread), feed your sourdough starter and soak the mushrooms in cold water.
Preheat the oil in a large saucepan and add the onion with salt and cook until starting to golden.
Add the cumin, mushrooms and the stock and simmer for 20 minutes.
Cut the potatoes into small cubes and add to the soup and simmer for another 10-15 minutes or until cooked.
Add the weighed out starter to the soup and heat through.
Thin the soup out a little if it is too thick and season with salt and pepper to taste, pour into bowls and decorate with the croutons.