Potato Soup

Pour cold water over the mushrooms and let them stand on the kitchen counter for at least an hour. If you soak them in water the day before and put them in the fridge, even better.

Peel the onion, scrape the vegetables and potatoes. Finely chop the onion, dice the root vegetables and potatoes into one-centimeter cubes. Remove the soaked mushrooms from the water and chop them coarsely. Carefully pour the mushroom water into a measuring cup, avoiding any impurities at the bottom, and top it up with cold water to 1 liter.

Melt half of the butter in a pot and add the root vegetables and caraway seeds. Season with a generous pinch of salt and sauté over medium heat for at least 5 minutes. The vegetables shouldn't explicitly brown, but a slight change in color should occur.