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Central European Potato Soup

Chef.at.Home's picture
Ingredients
  Slivered carrots 250 Milliliter (1 Cup)
  Parsnip 60 Milliliter, slivered (1/4 Cup)
  Peeled cubed potatoes 750 Milliliter (3 Cups)
  Salt 2 1⁄2 Teaspoon
  Boiling water 2 Quart (2.5 Liter)
  Butter/Margarine 15 Milliliter (1 Tablespoon)
  Fresh mushrooms 1⁄2 Pound, sliced (250 Grams)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter 50 Milliliter (3 Tablespoon)
  Flour 60 Milliliter (1/4 Cup)
  Cold water 250 Milliliter (1 Cup)
  Garlic 1 Clove (5 gm), crushed
  Marjoram 1 Teaspoon
Directions

Place in large saucepan the vegetables, potatoes, the 2 1/2 tsp (12 mL) salt, and hot water.
Cover and simmer 40 minutes.
Melt the 1 tablespoon (15 mL) butter in frying pan, add mushrooms and stir 3 minutes over high heat.
Add to soup and simmer 10 minutes.
Melt in frying pan the 3 tablespoons (50 mL) butter, stir in the flour until smooth, continue stirring until mixture is light brown.
Stir in the cold water.
Mix well.
Add to soup with the garlic and marjoram.
Stir while simmering until the whole is well blended.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1481 Calories from Fat 490

% Daily Value*

Total Fat 56 g86.1%

Saturated Fat 33.9 g169.6%

Trans Fat 0 g

Cholesterol 139.8 mg46.6%

Sodium 6177.2 mg257.4%

Total Carbohydrates 231 g77%

Dietary Fiber 32.5 g130%

Sugars 24.8 g

Protein 33 g65.9%

Vitamin A 876.1% Vitamin C 302.7%

Calcium 40.2% Iron 84.2%

*Based on a 2000 Calorie diet

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Central European Potato Soup Recipe