Traditional Czech Kulajda – Creamy Mushroom Dill Soup

1. 1

   In a large pot, melt butter over medium heat, then sauté the chopped onion until translucent.

2. 2

   Add sliced mushrooms and cook until browned, about 5-7 minutes.

3. 3

   Stir in diced potatoes and vegetable broth, bringing the mixture to a boil.

4. 4

   Reduce heat and simmer until potatoes are tender, about 10-15 minutes.

5. 5

   Add the heavy cream, vinegar, and chopped dill, stirring well to combine.

6. 6

   Season with salt and black pepper to taste, then heat through without boiling.

7. 7

   Serve hot, garnished with additional dill if desired.

Per serving