Buy all ingredients right below the recipe
Ingredients
- 400 g potatoes (Type B)
- 260 g red onion
- 100 g carrots
- 100 g celery root
- 100 g parsley root
- 3 cloves garlic
- 30 g dried wild mushrooms
- 100 g butter
- 40 g fine wheat flour
- 1 handful fresh parsley
- 1 teaspoon dried marjoram
- 1 teaspoon ground caraway
- 1 pinch ground black pepper
- 1 teaspoon salt
Steps
- 1Pour hot water over the dried mushrooms and let them soften. Clean the potatoes and root vegetables (carrots, celery, parsley root), then cut them into cubes. Finely chop the red onion. In a pot, melt the butter, add the onion, and sauté until translucent. Then sprinkle in the flour and make a light roux.
- 2Pour water or broth over the roux, mix thoroughly, and bring to a boil. Add the diced potatoes, vegetables, drained mushrooms, and ground caraway. Cook until the vegetables and potatoes are tender, for about 15–20 minutes.
- 3At the end of cooking, add the crushed garlic and dried marjoram (it's worth crumbling it a bit in your palm to release its aroma better). Season the soup with salt and pepper. Finally, stir in the fresh, chopped parsley and serve.
