I, of course, fresh porcini mushrooms was not cooked from frozen mushrooms. I think that the soup was somewhat lost because of this, but what to do, what fresh mushrooms in April?! Maruli no salad, no lettuce, we have not sold, and then had to make a replacement, picked up a cabbage. Instead of fresh mint, which is now also in the afternoon with fire will not find, used our favorite cilantro. Added some carrots and celery. And finally, I added some potatoes. Well, don't accept my husband "no potato" soup:))) don't know what cream is 0% took soy.

If there is plenty and not too lazy, to cook a vegetable broth. Drain.

Green onions, dill and mint, finely slice the fennel, chop sticks, salad wide noodles. Cut the potatoes into wedges. Fennel seeds crushed. Rinse the mushrooms in plenty of water. Cut off the legs, slice the cap into pieces. Frozen just defrost and cut into slices.

Finely chop the onion. Put on fire a large saucepan with a thick bottom. Pour olive oil, add the onion and fry until Golden brown.

Add the carrots and celery, cut into strips. Sauté lightly fry.

Add mushrooms and lightly fry them for 4-5 minutes. Pour in the brandy and boil it for 2 minutes.

Pour hot vegetable broth or water, bring to the boil, add the potatoes and again bring to boil.

Reduce the heat, add all the greens and cook the soup for 20 minutes without covering the pan with a lid. Season with salt and pepper, add fennel seeds. RUB the saffron between your fingers and add to the soup, stir and cook for another 3-4 minutes. Meatless version of the soup is ready.

For a vegetarian option at the end pour the cream, stir, cover and leave the pan on the turned off stove for 10 minutes before you serve the soup to the table.