1/4 lb. bacon, diced
1 med. onion, sliced thin
1/2 c. mushrooms, sliced thin
1/2 tsp. basil
2 qts. beef stock
1 qt. chicken stock
2 1/2 lbs. potatoes, diced
1 egg
4 oz. sour cream
Cornstarch as needed

Saute the bacon, onions and mushrooms until soft.

Put the stocks, water, potatoes and basil in a large pot and bring to a boil.

When the potatoes are soft, add the sauteed ingredients (drain the grease).

Do not let the soup boil again.

Beat and add the egg.

Add the sour cream.

If it is too thin, thicken with a little cornstarch dissolved in cold water. This soup must be reheated carefully!