Rick Garza's So. Bohemian Potato-Mushroom Cream Dill Soup (Jihocesky Kulajda)
1 liter water or chicken/beef stock
400 to 500 g potatoes, diced (1cm)
Handful of dried forest mushrooms*, and five or six larger cultivated mushrooms, sliced
250 g sour cream
1/2 small onion, finely chopped
40 g butter
1 heaped Tbsp. flour
Fistful of fresh dill, stripped and chopped
Salt and ground black pepper
Optional: juice from 1/4 lemon
Soak the dried mushrooms in a cup of warm water.
Melt butter in a large pot, add flour and make a very pale roux. Just when it starts bubbling, add onions and cook for only a minute or two. Gradually add water, stirring vigorously all the time to prevent lump formation, then add potatoes and some salt.
When the potatoes are almost cooked, about 10 to 15 minutes, add the drained mushrooms & fresh mushrooms, sour cream and dill. Bring back to a gentle simmer, but remove from heat completely as soon as the first bubbles appear. Break the eggs into the soup, wait for about a minute, only until the whites are starting to set, and stir the lot a little to burst the yolks.
Adjust salt and pepper to taste, optionally adding some lemon juice or vinegar for sharper taste.
Serve with some fresh rye bread. Serves four to six people easily.
*Note: I use dried porcini mushrooms but any available wild dried mushroom, such as shitake, is suitable to give the soup its special flavor. A 1 oz. pkg available at many grocery stores is enough.