2 pounds fresh mushrooms
1 teaspoon dried sage
1 medium onion, finely diced
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped celery
4 potatoes, peeled and cubed
2 cups beef broth
2 teaspoons paprika
3/4 cup all-purpose flour
1/2 teaspoon garlic powder
2 eggs
In a large pot of salted water, stir mushrooms and sage. Remove from water and place mushrooms in a large stockpot. Cover with a lid or plastic wrap and place in a temperature-controlled dish, upside down. Cover and simmer for approximately 30 minutes, stirring occasionally.
Remove celery and mushrooms from pan. In a large skillet over medium heat, melt butter and olive oil. Saute celery and mushroom. Reduce heat to low and add butter and olive oil. Fry celery and mushrooms until crisp. Gradually add flour and stir to create a roux. Fry the potatoes until soft and golden brown.
Stir celery and mushrooms into broth and mix well. Add celery and mushroom and stir to coat with egg. Slowly spoon into soup pot.
Add beef broth, paprika, and garlic powder with enough water to cover. Transfer the chicken into the pot and stir in beef broth mixture.
Bring to a boil, reduce heat to low, and simmer for about 30 minutes. Add the eggs and simmer for about 30 minutes.