We need:
1 litre stock, 200 g potatoes, 300 g fresh mushrooms, 3 tbls plain flour, 250 ml cream, 100 g butter, salt, pepper, fresh dill, vinegar, 1 egg per person.
Method:
Prepare light butter roux, pour stock onto it and bring it to the boil. Add salt and pepper into the soup and add potatoes chopped into cubes. Boil the potatoes to be half-soft. Roast chopped mushrooms in a pan and add them into the soup. Make the soup finer with cream, remove from stove and finish with vinegar and freshly chopped dill. Served with a poached egg.