2 oz. imported dried mushrooms (such as Polish, porcini or cepes, well drained)
2 qt. chicken stock, canned broth, or water
2 lg. boiling potatoes, peeled and cut in 1 in. cubes
Salt, to taste
3 tbsp. light vegetable oil
1 lg. carrot, peeled and cut into julienne
1 1/3 c. finely chopped onions
1 leek (white part only), well rinsed and finely chopped
1 tbsp. flour
1/2 c. thin egg noodles
Freshly ground black pepper to taste
Sour cream for garnish
3 tbsp. chopped fresh dill for garnish

In a large soup pot, bring the mushroom and stock to a boil over high heat. Cover the pot, reduce the heat to low, and simmer until the mushrooms are tender, about 1 hour. Remove the mushrooms with a slotted spoon, pat dry, chop fine, and set aside. Bring the mushroom stock to a boil over high heat. Add the potatoes and salt, reduce the heat to low, and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Meanwhile, heat the oil in a medium size skillet, over medium heat. Add the carrots, onions, leeks, and mushrooms. Saute, stirring occasionally, until the onions and leeks are softened and dark gold, about 15 to 20 minutes. Sprinkle the vegetables with flour, stir to blend, and saute' for 1 minute. Stir in a ladleful of hot stock and stir to blend. Add the contents of the skillet to the soup along with the noodles, pepper, and more salt, if desired. Simmer until the noodles are tender, 5 to 7 minutes. Remove the soup from the heat and let stand for 10 minutes before serving.

Serve garnished with sour cream sprinkled with dill. Serves 6. NOTE: make the soup a day in advance to allow the flavor of the mushrooms to come through. Add the nnodles when you reheat the soup.