1. Skin and cut chicken into portions. Remove innards. Bones give extra flavour to the broth, so chop the neck and thighs into smaller pieces if you can.
2. Heat a couple of tbsp olive oil in a large pot and sauté the onion and carrot.
3. Add the chicken and continue cooking until it has browned lightly form all sides.
4. Add hot water to the pot so that everything is well covered. Add the bouquet garni and peppercorns.
5. Let everything simmer for 1-1.5 hours and remove the scum when necessary.
6. Remove chicken from broth and strain liquids through a fine mesh strainer and gauze so that you get a very clear liquid.
7. Carefully remove the bones and shred the chicken. Keep half of it to use in the soup. The other half can be used in sandwiches or a salad.
8. Sauté the mushrooms in 2-3 tbsp of olive oil until browned.
9. Return the chicken broth to the pot and boil together with the lettuce, dill and spring onions until soft, about 10 minutes. Remove from the stove and season well. Keep this hot but under boiling point.
10. In a medium-sized bowl mix the corn flour with a couple of tbsp of water to form a smooth paste. Whisk this paste together with the eggs and gradually add the lemon juice. Continue whisking and very carefully, with the help of a ladle, add the hot liquids from the pot.
11. Return the egg and lemon mixture to the pot, add the mushrooms and chicken pieces and serve immediately with loads of freshly ground black pepper.
