Czech Cuisine

Kulajda (Mushroom Soup)

By An Edible Mosaic

Prep Time:  12 min

6 TB butter 1 onion & 8 oz mushrooms 4 TB flour 4 cups chicken stock 1 pound white potatoes Salt & black pepper 3 allspice berries & 1 bay leaf 3/4 cup heavy whipping cream 3 TB white wine vinegar 2 TB sugar 2 TB dill

Cook Time:  18 min

Ingredients

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You can also use dried mushrooms instead of fresh! Check out the full recipe for instructions.

Pro tip

Step 1

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.

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Step 2

Turn the heat down to medium and stir in the flour. Cook 30 seconds, stirring constantly.

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Step 3

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.

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Step 4

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.

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Deliciously rich & creamy mushroom potato soup with dill.