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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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