|1 medium||Onion; peeled and chopped|
|1 medium||Carrot; scraped and diced|
|1 cup||Diced celery|
|2 tablespoons||Parsley, fresh; chopped|
|Salt and pepper; to taste|
|5 mediums||Potatoes; peeled and cubed|
|½ cup||Mushrooms; chopped|
|¼ teaspoon||Marjoram; dried|
|3 tablespoons||Butter or margarine|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Put onion, carrot, celery and parsley with 4 cups water in a large kettle. Bring to a boil. Season with salt and pepper. Lower heat; cook slowly, covered, for 15 mins. Add potatoes, mushrooms and marjoram; continue to cook until potatoes are tender, 30 mins or longer. Combine flour and butter; stir into the soup. Cook, stirring, 5 mins. Serves 4.
NOTES : The Czechs are very fond of potato soup, bramborova polevka, which
is made in many versions. One of the most popular also includes mushrooms.
from my kitchen to------------------------------->yours..... Dan Klepach
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