Katherine's take on Kulajda! Also known as Czech mushroom soup.
Ingredients:
1 pound yellow potatoes- peeled + cubed
⅓ stick butter
4 tbsp all-purpose flour
1 tbsp granulated sugar
2 cups mixed mushrooms (porcini, enoki, cremini)-roughly chopped
¾ cup heavy cream
3 tbsp vinegar
3 tbsp fresh dill - chopped
3 cups chicken broth
½ tsp salt, to taste
½ tsp pepper, to taste
4 poached eggs
Directions:
1. Sautee mushrooms in a shallow pan. Set aside.
2. Make a roux to thicken the kulajda soup: In a pot, melt unsalted butter over medium heat. Add all-purpose flour, stir for 1 minute. It will create a bubbling mass.
3. Start adding the chicken broth in batches ½ cup at a time, stir well. Continue until the broth is used up. Whisk well to ensure no lumps.
4. Taste with salt, stir. Bring to a boil, then reduce heat to a minimum. Cover with a lid and let it cook for 10 minutes.
5. Add the cubed potato and cooked mushrooms and cook for another 15 minutes until potato cubes soften.
6. Remove the soup from heat, pour in the cream and stir. Add vinegar, sugar, ground pepper, and chopped dill. Mix well, season to your liking with salt and/or sugar.
7. Let the kulajda soup sit for 5 minutes and serve with a poached egg and fresh dill for garnish.
