2 lb (about 1 Kg) fresh mushroom
1/3 G (1.5 L) water
2 – 4 bay leaf
10 black peppercorn
1 tsp vegetable oil
1 can white bean
1 large onion, chopped
1 large carrot, thinly ground
1 parsley root (or 5-6 oz celery root), thinly ground
3-5 tbsp lard, or 3.5 oz bacon
2 tbsp wheat flour
3-5 tbsp chopped dill
Sour cream, salt, and ground pepper on your taste
Clean mushrooms, wash, and cut their cups into quarters, and slice their legs across.
Put the mushrooms into a large sauce-pan, pour 1/3 G water into the pan, add a vegetable oil, bay leafs and peppercorns, and turn a heating on.
When a boiling starts, turn the heating to low, and boil for about 1 hour under a lid.
You need to add the vegetable oil to keep mushroom's aroma.
If you take fresh beans, not canned, then boil them in another sauce-pan for 1 hour too.
Meanwhile, melt a lard in a large skillet, put onions, mushrooms, and other roots into the skillet, and stir-fry with medium heating until a softness.
Then, add a flour into skillet, stir well, and stir-fry until color of flour turns dark-brown, and a fresh bread aroma increases.
Wash the beans under a cold water, and put them into sauce-pan with mushrooms.
Put everything from the skillet into sauce-pan with mushrooms.
Bring to boil, and turn the heating off.
Put a chopped dill into sauce-pan, cover with a lid, and let to sit for about 10 minutes.
Serve a soup with 1 tbsp a fresh sour cream per portion, and with a sliced fresh bread.