It is still cold, it is still dark and it is still foggy here in Vienna. In short: dreadful weather. What is better than a warm, tasty soup in these weather conditions?
I have been preparing this soup regularly for several weeks now. We are so fond of it! And I not only used chanterelles, but also porcini mushrooms for this dish. It is also fantastic!
For this recipe you can use fresh mushrooms as well as dried ones or pickled ones. But let me add, the pickled ones should not be sour. As you can see from the picture below, I used pickled ones.
You need (for 2 persons):
– 500 ml/ 17 fl oz vegetable broth
– 1 big pinch of ground caraway
– 1-2 handful of mushrooms (chanterelles, porcini mushrooms, fresh, dried or pickled)
– 4 small or 3 big potatoes
– 125 ml/ 4.2 fl oz sour cream
– 1 teaspoon flour
– 2 eggs
– salt and pepper according to taste
1. Cook mushrooms with ground caraway in vegetable broth for about 15 to 20 minutes.
2. Meanwhile peel potatoes and cut in bite-sized pieces, add to broth and cook until tender (approximately 10 to 15 minutes).
3. Mix flour with sour cream and stir into the boiling soup. Now the soup should become a creamy consistency.
4 Finally beat the raw eggs into the soup and stir gently until the eggs have clotted.
5. Season with salt and pepper according to taste and enjoy!
The Traditional Viennese Potato Soup is a similar recipe with bacon.