Here’s how to turn those ingredients into a fragrant, soul-warming soup:

1. Prepare and sauté aromatics

   • Chop or slice your mushrooms (if fresh).

   • In a large frying pan over medium to medium‑high heat, melt 2 Tbsp butter + 2 Tbsp olive oil. Add diced onion and cook ~5 minutes until translucent.

   • Add minced garlic and cook 1–2 more minutes until fragrant.

2. Cook the mushrooms

   • Add the chopped mushrooms to the pan. If using fresh, you may need to cook in batches so they release their moisture evenly and don’t overcrowd.

   • Cook, stirring now and then, about 15–20 minutes until mushrooms shrink and soften.

   • If you’re using dried mushrooms, now is the time to add some (but not all) of the soaking liquid to the pot (see below).

3. Simmer the base vegetables

   • Meanwhile, in a large soup pot, combine the broth, diced potatoes (if using), and sliced carrots.

   • Bring to a boil, reduce heat, and simmer ~15 minutes or until vegetables are tender (test with a fork).

4. Combine and add herbs

   • Transfer your sautéed mushroom mixture into the soup pot.

   • Stir in dill and marjoram.

   • If you soaked dried mushrooms, you may now add part of the soaking liquid (but leave sediment behind). The soaking liquid enhances depth and color, but avoid gritty bits.

5. Thicken and finish

   • In the same mushroom pan, melt 1 Tbsp butter over medium‑high heat, then whisk in 2 Tbsp flour. Cook ~2 minutes, stirring continuously (this makes a roux).

   • Remove from heat. Slowly whisk in 3–4 ladles of the hot soup broth until smooth.

   • Whisk in 3 Tbsp heavy cream.

   • Pour this mixture back into the soup pot and stir gently to incorporate and slightly thicken the broth.

   • Let the soup simmer a few more minutes, but don’t boil vigorously.

   • Season with salt and pepper, adjusting to your taste (especially depending on how salty your broth is).

6. Serve with pasta (optional)

   • If you’re adding pasta, put cooked pasta in the bowls first, then ladle the soup over it.