Serves 4

40g BUTTER
350g POTATOES PEELED AND DICED
1 ONION PEELED AND finely CHOPPED
1 CLOVE GARLIC PEELED AND finely  CHOPPED
1.2 LITRES OF VEGETABLE STOCK
250g BUTTON MUSHROOMS finely sliced

Melt the butter and fry the  potatoes, onion and garlic in a large pan for 5mins
Add the stock and the mushrooms and bring to the boil, simmer on low heat for 10mins

2 EGGS separated
150ML SOUR CREAM
SALT & BLACK PEPPER TO TASTE

Mix the egg yolks and cream together, then stir in just a little of the hot liquid.
Gradually add the egg and cream mixture to the pan contents stirring all the time.
Season the soup & sprinkle a mixture of finely chopped fresh herbs over the individual dishes and serve.