Mushroom Soup with Conchiglie

Ingredients

• 4 servings
• 300 g fresh or defrosted mushrooms (Swiss brown mushrooms, porcini mushrooms, girolles)
• 1 mid-sized onion bulb
• 1 mid-sized carrot
• 1 tbsp seed-oil
• 2 large potatoes
• 2 l water or chicken stock
• 2 bay leaves
• 3 peppercorns
• 200 g Makfa “Rakushechki” pasta (conchiglie) for soups and broths
• 4 tbsp sour cream for serving
• a small bunch of dill
• a small bunch of parsley
• salt