Soak dried mushrooms in just boiled water for 10-15 minutes, until tender. Once softened, chop them and reserve the soaking liquid for later use.

Melt butter or heat olive oil in a large saucepan over medium heat. Add diced onion, soaked mushrooms, and fresh mushrooms, sautéing until they’re tender (about 15 minutes) and fragrant.

Add chopped garlic, paprika, thyme, and dill to the saucepan. Stir and cook for about one minute until your kitchen is filled with that delicious aroma.

Pour in your choice of broth, along with the reserved mushroom water, soy sauce, Worcestershire sauce, and pasta. Bring the mixture to a boil to let all the flavors blend beautifully.

Simmer the soup on low heat until the pasta is tender, which should be around 8-10 minutes. Keep an eye on it to avoid overcooking!

Remove from heat, then stir in sour cream and parmesan cheese. Allow the cheese to melt completely, and don’t forget to season it with salt and pepper to taste.

Optional: Sprinkle with fresh herbs for an extra burst of flavor.