- place dried mushrooms in a grinder. Pulse until you get fine powder. Set aside - in a skillet melt butter, cook the diced ham, add leeks, carrots, celery; sauté all together - transfer to a large soup pot
– add broth, ham hock, diced potatoes and aromatics - bring to boil, reduce and simmer until potatoes are tender - remove the ham hock and bay leaf - finish with a splash of cream
- with a side of crusty bread - add a dollop of sour cream - with side salad - garnish generously with fresh herbs