Czech: Kulajda (Mushroom Soup)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 2 oz of dried mushrooms (i.e. porcini) and/or 10 oz fresh mushrooms, sliced then diced (i.e. baby bella)
• 1 stick (4 oz) butter, divided
• 4 cups water
• 4 teaspoons mushroom base
• 4 medium potatoes peeled and chopped into chunks
• 1 teaspoon caraway seeds
• 2 soft-boiled eggs
• 2 tablespoons white vinegar
• 2 tablespoons agave nectar
• 3 tablespoons (approx) unsalted mashed potato flakes
• ¾ cup of heavy cream
• 2 tablespoons fresh dill chopped, plus extra for garnish
• Salt & pepper to taste

Procedure:

1. Soak the dried mushroom beforehand for at least an hour but preferably overnight
2. Saute fresh mushrooms in ½ stick of butter until soft (if using)
3. Transfer the rehydrated mushrooms to a soup pot (discard the soaking liquid); add the sauteed fresh mushrooms (if using); add 4 cups of water, mushroom base, potatoes, and caraway seeds
4. Bring pot to a boil, then cover and simmer for 20 minutes (if needed: add more water to keep potatoes covered)
5. Using another pot, bring water to boil for soft boiled eggs; add eggs and simmer for 6 minutes; rinse in cold water, peel, cut in half, set aside
6. Add butter, vinegar, and agave nectar to the soup pot, stir well
7. Stir in mashed potato flakes to thicken the soup
8. Remove from heat, then stir in the cream and dill
9. Add salt and pepper to taste, adjust seasoning if needed
10. Garnish each portion with half of a soft-boiled egg and a sprig of dill on top
11. Serve with your favorite bread