Potato Soup with Porcini Mushrooms and Egg

Soak the mushrooms in warm water for about 20 minutes.

Cut the potatoes into cubes and the leek into strips. Chop the onion. Sauté the onion with the flour in the butter for about five minutes until soft. Slowly add the water while stirring. Drain the mushrooms, add the potatoes and leek. Fifteen minutes lightly simmer. Finely chop the celery and add. Season with salt, pepper and nutmeg.

Again lightly simmer for five to ten minutes.

In a frying pan, bring water to a boil. Add salt and vinegar. Beat the eggs one at a time into a c and slide them exactly into the barely boiling water. Steep for five minutes.

Pour the soup into soup bowls. Lift the eggs out of the water with a skimmer and add them to the soup.

Cut the chives directly on top with scissors.

Our tip: Always use fresh chives if possible!

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