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1/2 lb mushrooms

1 quart water

4 medium to large potatoes, diced

1 tsp caraway seeds

2 pt sour cream

2 eggs

4 tbsp flour

2 tsp salt

1 tsp dry dill weed or 1 tsp fresh dill

1/8 tsp black pepper

Pour a quart of water into a 3 quart pot and add a tsp of caraway seed and two tsp salt. Boil diced potatoes in for 15 minutes covered.

Stir 4 tbsp of flour into 2 pints of sour cream, mix thoroughly. Stir into potatoes. Do not worry if it curdles … it will smooth out.

Slice mushrooms thick and add. Cover and simmer for 10 minutes. Turn off heat. Sprinkle with dill.  In small bowl beat 2 eggs and spoon some hot soup over them. Stir, add a little more mixture. Pour this egg mixture into the soup and stir. Cook to your taste.


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