1/4 lb. dried mushrooms
1 med. onion
1 clove garlic, minced
2 lg. red potatoes, cubed
1 carrot, grated
Salt & pepper
1 tbsp. flour

Soak the mushrooms in water for several hours. Cut into small pieces with a scissors. Saute the onions and garlic in several tablespoons of cooking oil until tender. Put the mushrooms, water, onions, garlic, oil, and carrots into a kettle. Add more water (maybe 2 quarts), salt and pepper and cover. Simmer for 2 to 3 hours until the mushrooms are soft. Add the cubed potatoes and cook until potatoes are soft. Eat with rye bread and butter. Yields 8 servings.