Potato, Mushroom and Caraway Seed Soup

Tamin Jones

I am very fortunate to have some fabulous people working with me. This recipe comes from my assistant Voi, who grew up in Prague and is a great chef. His style of cooking fits in well with the Eastern European vibe we have going at Chriskitch—solid, hearty fare for folks who do not have time for a lot of fussing around in the kitchen. This is easily a meal in itself.

  • 1 lb 2 oz potatoes, peeled and diced
  • 1 1/4 quarts cold water
  • 6 oz dried mushrooms
  • 1/2 teaspoon caraway seeds
  • 1 cup milk
  • 1 cup heavy cream
  • 2/3 cup all-purpose flour
  • salt and freshly ground black pepper
  • a small bunch of fresh chives, snipped
  • 3 to 4 tablespoons malt vinegar
  • 4 hard-boiled eggs

Put the potatoes into a pan with the cold water. Bring to a boil, and then lower the heat and simmer until they are just tender.

Add the mushrooms and caraway seeds and let cook for 15 minutes.

Meanwhile, in a separate bowl, beat together the milk, cream, and flour. If there are any lumps remaining, pass the mixture through a sieve. Add a ladleful of the hot soup and whisk it into the cream mixture to blend, then pour this back into the main pan, stirring constantly.

Simmer for another 5 minutes, and then taste and adjust the seasoning. Remove from the heat and stir in the chives and vinegar.

To serve, peel and coarsely crush the eggs. Ladle the soup into bowls, scatter with the crushed eggs, and serve.

Cook time: 
Serves 4 to 6

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