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Sour cream combined with eggs give this soup a smooth, creamy consistency. Mushrooms and caraway seeds add texture and flavor while potatoes impart substance to this elegant but hearty first course.

Czech Mushroom Soup

4 cups water
1 teaspoon salt
1 teaspoon caraway seed
4 potatoes, peeled and diced
4 tablespoons all-purpose flour
4 cups sour cream
1 pound mushroom, sliced
1 tablespoon fresh chopped dill weed
1/8 teaspoon ground black pepper
2 large eggs

1. Combine water, salt and caraway seed in a large saucepan. Bring to a boil; add potatoes. Boil, covered, for 15 minutes. Meanwhile stir flour into sour cream.
2. Stir flour mixture into potato mixture. Add mushrooms, cover; simmer for 10 minutes.
3. Remove from heat; add dill and pepper. Mix gently.
4. Measure about ½ cup soup; set aside. Whisk eggs in a bowl, then whisk soup into eggs. When well-combined pour egg-soup mixture into saucepan of soup. Heat thoroughly. Serve with crusty bread and a crisp salad.

Makes 6 servings.