Czech Potato Soup

Ingredients

1,5 l vegetable stock

2 tbsp butter

2 tbsp oil

1 onion medium size

2 carrots cleaned, cut into small pieces

1 parsley cleaned, cut into small pieces

1/4 celery medium size, cleaned, cut into small pieces

2 tbsp flour

1/2 tsp milled cumin

3 potatoes medium size, peeled, cut into small cubes

2 cloves of garlic crushed

1 tbsp dried marjoram

salt

2 mushrooms sliced

Preparation

First of all I clean up and cut all vegetables into small pieces so that I don’t have to bother with it while cooking (onion, carrots, parsley, celery and potatoes). The same goes with fresh mushrooms, I chop them into smaller bits or slices and put them into water for a while (I use dried mushrooms as well if I don’t have the fresh ones). I prepare the vegetable stock (the easiest way is to melt two bio blocks of vegetable stock in boiled water).

I use a big casserole where I melt butter mixed with oil over medium heat, saute onion for about three minutes. Then I add carrots, parsley, celery and stir it constantly for about 5 minutes. Afterward I whisk in two spoons of flour and stir for another two minutes. It’s the flour that makes the soup a bit thicker. I pour in vegetable stock and add potatoes, mushrooms (free from water) and milled cumin. I bring the soup into boil and simmer for about 10 minutes while stirring now and then. I set the soup aside and season it with salt, crushed garlic and marjoram.