Defrost porcini mushrooms.
Fry with finely chopped onion in olive oil for 2-3 minutes.
Peel and dice the potatoes and carrots.
Cover with water and cook for 3-5 minutes. Add the fried mushrooms and cook for another 5-7 minutes over low heat.
Season with salt and puree with a blender.
Pour into bowls and garnish with finely chopped dill and a few drops of olive oil.