Creamy Dill and Mushroom Soup with a Soft-Boiled Egg

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍲✨

Soak the mushrooms. Pour hot water over the dried mushrooms and let them soak for at least 10-15 minutes until they swell.

Chop the onion. Peel the onion and cut it into small dice.

Prepare the dill. Separate the dill into stems and green fronds, finely chop the stems, and set the green fronds aside separately to chop as well.

Chop the potatoes. Peel the potatoes and cut them into small dice.

Saute the vegetables. Saute the onion in butter over medium heat for about 2 minutes, then add the potatoes and saute for another 2-3 minutes until golden; finally add the dill stems and briefly stir.

Add the vinegar. Optionally add the vinegar and let it cook off completely over medium heat.

Cook the soup. Add the soaked mushrooms along with their soaking water (about 75 ml per serving) and the cream, and simmer over low heat for about 10-15 minutes until both the potatoes and mushrooms are tender.

Cook the egg. Place the egg into boiling salted water and cook over medium heat for about 7 minutes, then cool it in cold water and peel it.

Add the dill. Finally, add the chopped green part of the dill to the soup, stir, and do not cook it any further.

Serve. Serve with the egg 🍽️✨