By An Edible Mosaic
Add the butter to a 5-quart pot over medium to medium-high heat. Once it’s starting to melt, stir in the onion and mushrooms. Cook 5 minutes, stirring frequently.
Turn the heat down to medium and stir in the flour. Cook 30 seconds, stirring constantly.
Add the chicken stock, potatoes, salt, pepper, allspice, and bay leaf. Bring up to a boil, and then cover the pot, turn the heat down slightly, and cook until the potatoes are tender, about 10 minutes, stirring occasionally.
Remove from the heat and stir in the cream, vinegar, sugar, and dill. Serve each bowl of soup topped with a poached egg and 1/2 teaspoon of fresh dill sprinkled on top.