At a glance
This creamy mushroom soup brings together forest-foraged mushrooms, fragrant spices, and fresh dill in a rich, warming broth. The trickiest part is wrapping and poaching the egg perfectly so it sits beautifully on top—but once you master that simple technique, you'll have a stunning Czech classic on the table in about an hour.
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Simmer in the stock
Peel the potatoes and cut them into small pieces. Clean the mushrooms and slice them, quartering the smaller ones. Add the potatoes and mushrooms to a pot of stock along with all the spices – caraway seeds, allspice, bay leaf, and black pepper – and let them cook.
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Stir in the cream
In a bowl, whisk the cream together with a little plain flour to thicken the soup. Once the potatoes are cooked, pour in the cream mixture. Season to taste with salt and, if you like, a dash of vinegar. Simmer for 15 minutes.
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Add the dill
Right at the end, stir in the chopped dill. Fresh is best if you have it, but frozen or dried will work just fine too. Mix well and take the soup off the heat – there's no need to cook it any further.
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