The Google machine helps in a pinch when I need an easy dinner requiring limited ingredients, but I have a strange collection of ingredients on hand. And so, on an early Fall evening, I was able to make something of: dried shiitake mushrooms, dried dill, one sad looking carrot, a couple of weird looking potatoes, one vegetable bouillon cube, and the last tablespoons of sour cream leftover from taco night.

1. In a large bowl, steeped dried mushrooms in boiling water and let sit while you prepare your other vegetables, about 10 to 20 minutes. Once soft, roughly chop in 1/4” pieces.
2. In a large pot with lid over a medium, heat oil. Add shallot and sauté for 5 minutes or until soft and fragrant. It’s okay to have a little browning, but not more than half your shallots. Add carrot, potatoes, garlic and thyme to pot, stir to mix with shallots and cook until carrot and potatoes begin to soften. Add mushrooms and toss.
3. Next, add stock to the pot and season with salt and pepper. Bring to a gentle bubble, then cover with lid and let cook for an additional 20 to 30 minutes, or until the vegetable break apart when tested with a fork. Add sour cream and water, return to boil.
4. Remove from heat and discard thyme. Blend soup until smooth. Stir in dill and if needed, season again with salt and pepper.

Ingredient notes:
* For mushrooms, the more traditional recipes for this soup call for porcini mushrooms. I used shiitake mushrooms because that is what I keep on hand and flavour-wise are an acceptable substitution. Consider using a mix of dried and fresh mushrooms, including portobello and crimini.
** You can substitute the sour cream and water for 1 cup of milk or cream.
*** Consider using the water from steeping the dried mushrooms. It will give your soup a little extra mushroom kick.