👨‍🍳 Instructions

1. 1

   If using dried mushrooms, rehydrate them in warm water for 30 minutes, then drain and slice. If using fresh, clean and slice them.

   💡 Tip: Reserve the mushroom soaking liquid for extra flavor.
2. 2

   In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add sliced mushrooms to the pot and cook until browned, about 7-10 minutes.

4. 4

   Sprinkle flour over the mushroom and onion mixture and stir well to form a roux. Cook for 1-2 minutes.

5. 5

   Gradually whisk in the broth, ensuring no lumps form. Bring to a simmer.

   💡 Tip: Add the mushroom soaking liquid if using.
6. 6

   Add the diced potatoes to the simmering soup. Cook until the potatoes are tender, about 15-20 minutes.

7. 7

   Stir in the heavy cream and chopped fresh dill. Season with salt, pepper, and white vinegar to taste. Heat through but do not boil.

   💡 Tip: The vinegar adds a crucial tangy note.
8. 8

   Meanwhile, poach the eggs. Bring a separate pot of water with a splash of vinegar to a gentle simmer. Crack each egg into the simmering water and cook for 3-4 minutes until the whites are set and yolks are still runny.

   💡 Tip: Create a gentle swirl in the water before adding the egg for better shape.
9. 9

   Ladle the hot soup into bowls. Gently place one poached egg in the center of each bowl.

   💡 Tip: Serve immediately.