Name: Hladká Ančka, Czech Mountain Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 portions
Ingredients: 1500 ml water; 30 g dried mushrooms; 500 g potatoes; 2 pcs bay leaves; 6 pcs allspice; 6 pcs black pepper; 1 teaspoon caraway; salt; 1 teaspoon vinegar; 50 g butter; 1 pc onion; 4 pcs eggs; 200 ml whipping cream; 2 tablespoons plain flour

Step by step process

Mushroom base

1
Hladká Ančka starts with the mushrooms. Pour lukewarm water over the dried mushrooms and let them soak for at least 15 minutes, until they release their colour and aroma. Then tip them into the pot along with that fragrant soaking liquid, which gives the soup depth.
TIP:
Soak dried mushrooms in hot water for 10-20 minutes to soften them and release their flavor. Strain the soaking water and use it as a broth in your dish.
2
Peel the potatoes and cut them into small cubes. Add them to the mushrooms along with the bay leaf, allspice, whole peppercorns and caraway, pour in the water and lightly salt. Simmer over low heat until the potatoes are tender and the whole kitchen fills with a mushroom aroma.

Thickening, eggs and seasoning

3
Finely chop the onion and sweat it in butter until golden. Pour in the beaten eggs and, stirring constantly, fry them into small soft curds. Set the eggs aside on a plate. They go into the soup only at the very end so they stay fluffy.
TIP:
Stir eggs in a heated pan using a spatula or wooden spoon to quickly coagulate them into soft, fluffy pieces. This results in a tender and airy texture.
4
Stir the flour into the cream until no lumps remain. Pour this thickening into the simmering soup while stirring and let it cook for a few minutes until it thickens nicely and turns velvety.
5
Fish the bay leaf and whole spices out of the soup and stir in the fried eggs. Take the pot off the heat and carefully sharpen it with vinegar until the taste is pleasantly fresh, creamy and well balanced.