Cup of Yum
1. Begin by placing the dried mushrooms in a pot along with 2 cups of water. Place on high heat and bring to a boil, then turn the fire down to medium low and cook for 15 minutes. After this time, set the pot side to rest.
2. Melt the butter in a saucepan and sauté the onion until softened. Make a roux by slowly adding the flour. Stir well with the back of a spoon to dissolve the flour for about a minute. This roux will thicken and provide a smoother consistency to the soup.
3. Gradually add the beef broth (1/2 a cup at a time), stirring constantly, until all the broth is incorporated.
4. Stir in the mushroom broth (reserve the mushrooms for a little later), add a little salt to taste and bring back to a simmer on low heat. Cook covered for 10 minutes.
5. Then add the cubed potatoes and the mushroom and cook for another 15-20 minutes until the potatoes soften throughout.
6. Once they're cooked, turn off the heat and add the cream, vinegar, sugar, dill and freshly crushed pepper. Check the soup and adjust the taste with more salt, pepper or sugar.
7. Allow the soup to rest for 5-10 minutes then serve with 1 halved hardboiled egg per portion.

Enjoy!