Dorothy Wheeler's Czech Mushroom Soup (HoubováPolévka or Kulajda)--2004 Soup Tasting

1 quart water
1 teaspoon caraway seeds
2 teaspoon salt
4 medium to large potatoes, peeled and diced
4 tablespoons flour
2 pints (4 cups) sour cream (can use nonfat) or sour half–and–half
1 pound fresh mushrooms thickly sliced
1 tablespoon fresh dill (or 1 teaspoon dried)
1/8 teaspoon freshly ground
black pepper

1. Pour water into a 3- or 4-quart pot; add caraway seeds and salt. Bring to a boil and add potatoes.
2. Boil covered 15 minutes. Stir flour into sour cream. Stir sour cream–flour mixture into potatoes (curdles will smooth out).
3. Add mushrooms, cover and simmer 10 minutes.
4. Turn off heat and sprinkle in dill and pepper. Whisk until smooth. If too thick, thin with milk.
5. Stir and serve.​

Makes 6 servings.