I am real soup lover. There is no week without soups. Today, I have prepared mushroom soup with potatoes and lost egg, or in other words – Benedict egg. When I was kid, I did not like mushrooms at all… wherever they were. However, it has changed a bit 🙂
What do you need:
300 g fresh mushrooms or 50 g dried mushrooms
150 g potatoes (I use 2 bigger potatoes per person)
125 ml lactose free cream
2 spoons of flour
1 vegetable stock
salt and pepper
1 spoon of white vinegar
eggs (depends on for how many people is the soup prepared)
Cut mushrooms are cooked in water in bigger pot together with cut potatoes. Add vegetable stock, salt, ground cumin and chopped onion. When potatoes get softer, add flour mixed with lactose free cream and cook approximately 30 minutes. According to your taste add salt and pepper. While cooking the soup, prepare the Benedict eggs in other pot.
If you are going to prepare several eggs, it is better prepare them one by one. And how to prepare them: break the egg into the glass. Take new pot, add water and vinegar and let it boil. By using a whisk, make a whirl in boiling water and to the middle of whirl let go the egg. Thanks to the whirl, egg will have quite nice shape as well. Let it boil 2 – 3 minutes and take it out. Egg yolk will be slightly runny. Repeat the process with every egg which is needed.
Now, your soup is ready to serve with the Benedict “lost” egg on top. You can sprinkle parsley on top or add basil leaf.
Vero & Canito