Use any type of mushroom available to you to make this beautifully creamy traditional Czech soup. Poached or hard boiled eggs are a popular but optional topping.
Ingredients
- Butter 2 Tbs
- Vegetable Oil 2 Tbs
- Onion 1 small, chopped
- Mushrooms 8 oz, sliced
- All-Purpose Flour 4 Tbs
- Vegetable Stock 4 cups, warmed
- Potatoes 1 lb, peeled and cubed
- White Vinegar 3 Tbs
- Fresh Dill chopped, ¼ cup
- Heavy Cream ½ cup
- Salt and Freshly Ground Black Pepper to taste
- Poached or Hard Boiled Eggs 4, for serving (optional)
Cook It
- Heat the butter and oil in a heavy-based saucepan and fry the onion and mushrooms, stirring, until the onion is translucent, about 5 minutes.
- Add the flour and stir to combine. Cook for 2 minutes, then gradually add the warm stock, stirring vigorously to avoid lumps.
- Add the potatoes and simmer until the potatoes are soft, about 20 minutes.
- Stir in the vinegar and dill, then the cream. Season to taste with salt and pepper.
- Top each serving with an egg if desired.
This recipe appeared in issue #50 of Taste&Travel Magazine. Read it for free here.
