Traditional Czech Kulajda: Creamy Mushroom & Dill Soup with Poached Egg

Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for 5 minutes, until softened and translucent.

Add the sliced cremini mushrooms to the pot and cook for 7-10 minutes, stirring occasionally, until they release their liquid and start to brown.

Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and onion. Cook, stirring constantly, for 1 minute to create a roux.

Gradually whisk in 4 cups of vegetable broth, ensuring no lumps form. Bring the soup to a gentle simmer, then reduce the heat to low and cook for 10 minutes, allowing it to thicken slightly.

Stir in 1/2 cup of heavy cream, 2 tablespoons of white vinegar, 1/4 cup of fresh dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning, adding more vinegar or salt if desired.

While the soup simmers, bring a separate pot of water to a gentle simmer (not a rolling boil). Carefully crack each of the 4 large eggs into individual small bowls or ramekins. Gently slide each egg into the simmering water. Poach for 3-4 minutes, until the whites are set and the yolks are still runny.

Carefully remove the poached eggs with a slotted spoon and drain any excess water. Ladle the hot Kulajda soup into individual bowls and top each serving with one poached egg. Garnish with extra fresh dill before serving.