Mushroom soup with lost egg

ingredients

250 g fresh mushrooms 2 tbsp butter 1 pk onion 4 pk potato 3 pk bay leaf 10 pk whole black peppercorns 1 pinch ground cumin 200 ml cooking cream 1 tbsp plain flour a little sugar 1 pinch salt 6 pk egg a little vinegar

step

1. In a saucepan, fry the finely chopped onion in the melted butter. Add the mushrooms cut into larger pieces and the cleaned potatoes cut into cubes. 2. Add the bay leaf and whole peppercorns to the soup and season with cumin. Add water and boil until tender. Stir a tablespoon of flour into the cream and pour the mixture into the soup. Season with salt, pepper, vinegar and sugar. 3. Pour about 3 cm of water and 90 ml of vinegar into the pot. Break the eggs one at a time into a glass and pour in the boiling sour water. Using a spoon, adjust each egg and cook for about 4 minutes. Then drop them into cold water and serve with soup.