Mushroom Cream Soup with Potatoes (Czech Kulajda)

This Czech Republic soup called kulajda comes from the Šumava to the Krkonoše mountain region. The thick white broth made from potatoes, mushrooms and cream has many variations that would be considered correct. This soup is very hearty and could easily be served as meal on its own with your favourite bread.

3⅜ cups water (800 mL)
4 medium potatoes, peeled and chopped into chunks
1 oz dried mushrooms (30 g)
¾ cup heavy cream (200 mL)
1 sprig fresh dill, chopped
5-7 Tbsp. roux
¼ cup butter (50 g)
4 eggs
caraway seeds
sea salt
black pepper, freshly ground
white vinegar

Garnish:
chopped dill

Soak the dried mushroom beforehand for at least an hour but preferably overnight.

Put the potatoes in a pot and cover with water, add the mushrooms and the water in which they were soaked in. Add a pinch of salt, pepper and caraway seeds. Cook for about 20 minutes until the mushrooms and potatoes are soft.

Add the cream and thicken with the roux. Season with vinegar, add the butter to mellow the flavor and add the chopped dill.

In a separate pan put some salt and a dash of vinegar and bring almost to a boil. Take a ladle and break an egg into it. Poach the egg in the ladle so the yolk remains soft and is encased in the egg white.

Serve each portion with the poached egg and a sprig of dill on top.

Makes 4 servings.