Bohemian Mushroom Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 350 g potato (s), floury boilin
- 1 tablespoon butter
- 1 liter meat broth
- 150 g porcini mushrooms, small
- 2 egg yolks
- 150 g sour cream / sour cream
- 2 tablespoon dill tips
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Peel the onion, dice finely. Peel and wash the potatoes and cut into small cubes. Heat the butter in a saucepan and sauté the onions until translucent. Briefly sauté the potatoes. Pour in the stock, cover and simmer over low heat for approx. 10 minutes.
- Clean and clean mushrooms, cut into thin slices. Pour into the broth, cover and simmer over low heat for approx. 20 minutes.
- Whisk egg yolks with sour cream. Pull the soup off the stove. Stir in the egg cream, season with salt and pepper, sprinkle with dill tips and serve.
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