Central European Potato Soup
|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)|
|Butter||50 Milliliter (3 Tablespoon)|
|Flour||60 Milliliter (1/4 Cup)|
|Cold water||250 Milliliter (1 Cup)|
|Garlic||1 Clove (5 gm), crushed|
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.
Add to soup with the garlic and marjoram.
Stir while simmering until the whole is well blended.