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Serves 4

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.


  • 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

  1. 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.
  2. Add the flour and stir to combine. Cook for 2 minutes, then gradually add the warm stock, stirring vigorously to avoid lumps.
  3. Add the potatoes and simmer until the potatoes are soft, about 20 minutes.
  4. Stir in the vinegar and dill, then the cream. Season to taste with salt and pepper.
  5. Top each serving with an egg if desired.

This recipe appeared in issue #50 of Taste&Travel Magazine. Read it for free here.