Bohemian Potato Soup
Total Time
Prep: 20 min. Cook: 60 min.
Makes
6 servings
Ingredients
4 Tbs butter
1 medium-large carrot, peeled and chopped
1 medium parsnip or parsley root, peeled and chopped
1 medium onion, chopped
1 half of a small celery root (celeriac), peeled and chopped (equivalent quantity as carrot)
3 Tbs all-purpose flour
4 1/2 cups water
2 medium potatoes, peeled and small cubed
8 oz of fresh cremini or wild blend mushrooms, roughly chopped (or a combination of fresh and rehydrated dried)
2 beef bouillon cubes (or 2 tsp beef bouillon paste)
1/2 tsp dried marjoram
1/2 tsp caraway seeds
3 Tbs fresh parsley, chopped, plus more to top individual bowls
Freshly ground black pepper, to taste
Directions
Melt butter in medium-sized soup pot. Add peeled and chopped vegetables (except potatoes and mushrooms) and saute until lightly brown. Add flour and stir for 1-2 minutes until blended with vegetables.
Add water and potatoes. Bring to a boil, stirring occasionally. Add mushrooms. Simmer, covered, until the vegetables and potatoes are done, about 20 minutes. Add bouillon, marjoram, caraway seed, and chopped parsley, and simmer for 5 more minutes.
Sprinkle filled bowls with more chopped parsley, and serve. Pepper to taste.
