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2 dl bread leaven 1,3 litres water to taste salt 1 handful dried mushrooms a little caraway a little onion 2 tbsp butter 2 pcs egg
1. Pour 2,5 dl lukewarm water over the leaven and let it stand in a warm room for a few hours. 2. Put the pre-soaked mushrooms and caraway seeds into the remaining salted water and cook. When the mushrooms are soft, add the sour sourdough and cook, stirring constantly, for about 15 min. 3. Add the chopped onion fried in a little butter and the eggs mixed with the remaining butter to the finished soup, stir and season to taste with salt.