← Nouns Cooking · Soup Pot

Ingredients

• 20 g Dried porcini mushrooms
• 250 ml hot water
• 40 g Butter
• 200 g fresh mushrooms (chestnut or wild), sliced
• 450 g Potato, peeled and cut into 1.5 cm cubes
• 750 ml vegetable stock
• ½ tsp Caraway seeds
• 3 allspice berries
• 2 Bay leaves
• 3 tbsp plain flour
• 200 ml single cream or sour cream
• 2 tbsp white vinegar
• 1 tsp Sugar
• 3 tbsp Dill, chopped
• 4 Eggs
• Salt
• Black pepper

Method

1. Soak the porcini in the hot water for 20 min. Lift them out, chop them, and keep the soaking water, leaving any grit at the bottom of the bowl.
2. Melt half the butter in a pot over medium-high heat and fry the fresh mushrooms for 5 min, until browned. Add the porcini, potatoes, stock, soaking water, caraway, allspice and bay leaves.
3. Bring to a boil and simmer for 15 min, until the potatoes are tender.
4. Whisk the flour into the cream until smooth. Stir it into the soup and simmer for 5 min, stirring, until it thickens and loses any floury taste.
5. Season with the vinegar, sugar, salt and pepper: it should be gently sour and creamy. Take off the heat and stir in the dill.
6. Meanwhile poach the eggs in barely simmering water for 3 min, until the whites are set and the yolks runny. Put one egg in each bowl and ladle the soup around it.

Tips

• Add the dill only at the end; it loses its colour and flavour if it cooks.
• Halved hard-boiled eggs are a fine stand-in if you do not want to poach.

Sources

Written in our own words after cross-checking these recipes:

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