Creamy Potato Soup:
- 500 g diced potatoes
- 1 liter of water
- 50 g butter
- 1 egg yolk
- 250 ml milk
Preparation:
Place the diced potatoes in a pot, cover with water, and cook until soft. Drain the water and set it aside. Mash the potatoes and return them to the pot. Add the butter whisked with the egg yolk. Gradually pour in the milk and the reserved cooking water. Cook until the soup begins to boil, stirring occasionally.
Cream of Mushroom Soup:
- 200 g fresh mushrooms, sliced
- Butter and flour (use approximate amounts for a roux)
- 1 liter milk
- 200 ml broth (store-bought or made from a stock cube)
- 2 egg yolks
- 200 ml heavy cream
- Salt and pepper to taste
Preparation:
Sauté the mushrooms and prepare a roux by melting butter and mixing it with flour. Gradually add the milk, stirring continuously until the sauce thickens and becomes smooth. Add the broth, mushrooms, salt, and pepper. Cook on low heat for 10 minutes. Combine the egg yolks with the heavy cream, then gently stir them into the soup. Cook for a few more minutes on low heat, ensuring it doesn’t boil.
