Instructions: Soak the dried mushrooms in 1 cup of hot water for 15 minutes. Drain, reserving the liquid. Brush fresh mushrooms clean; wash them only if theyre especially dirty by placing them in a colander and quickly rinsing with cold water. Dry with paper towels. Trim off any bruised spots, tough or dirty ends or edges. Slightly trim the white mushroom stems; thinly slice.

Heat 1 tablespoon of the butter in a heavy pot over medium-high heat. Cook the onion until softened, about 4 minutes. Stir in the sliced mushrooms; cook until they exude moisture, about 6 minutes. Stir in the dried mushrooms. Measure the reserved mushroom liquid with water to make 4 1/2 cups. Add to the pot. Add the salt and pepper. Bring to a boil, reduce the heat and simmer, half-covered, for 30 minutes.

Cook the potato in simmering water until soft, about 15 minutes; reserve 1 cup of the cooking liquid. Mash the potato until smooth; stir in the liquid.

Heat the remaining 2 tablespoons of butter in a small nonstick pan over medium heat until light brown; stir in the flour. Cook 4 minutes. Stir in the garlic; cook until the garlic just starts to brown, about 3 minutes. Remove from the heat. Stir in the reserved potato mixture.

Stir the mushrooms into the flour mixture. Simmer until thickened, about 10 minutes. Drizzle 1/2 cup of the hot soup into the sour cream mixture, stirring constantly. Slowly stir back into the soup. Add the parsley and dill. If the soup is too thick, add more water.

This recipe yields 10 to 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.