250 grams cremini
1 carrot
50 g butter
1 egg
cup yogurt
3 cups water
salt and pepper to taste
fresh dill

Makes 8 servings


1. Cut the mushrooms lengthwise and chop the carrot. Bring the water to a boil add the mushrooms and carrot and cook until soft. Add butter and remove from the stove top.

2. In a separate dish beat the egg and yogurt. Add slowly cup from the soup and stir constantly. When the soup cools down a little add the egg and yogurt mix slowly back into the pot and stir. Serve hot garnished with fresh dill.