4 lg. potatoes, peeled & diced
1/4 tsp. salt
1 lb. fresh mushrooms, sliced
1/2 lb. butter
2 tbsp. salt (opt.)
1/4 c. caraway seed
2-3 qts. water
5/8 c. flour
6 lg. garlic cloves
1 egg, beaten

In 2 or 3 quarts of water, boil until tender, about 20 minutes, potatoes, caraway seed and salt. Add mushrooms. Cook 5 minutes.

Brown butter in skillet; add flour, stirring until light brown. Add garlic cloves that have been mashed with 2 tablespoons salt (use fork to mash).

Pour slowly into soup, stirring constantly. Drop in beaten egg, blending gently.