Potato soup bohemian forest style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 1 | Carrot, peeled, sliced | |
| 1 | Parsnip, peeled, sliced | |
| ½ | small | Celery root, peeled, sliced |
| 1 | small | Onion, chopped |
| 4 | Cloves of garlic, minced | |
| ¼ | small | Cauliflower, chopped |
| 1 | Kohlrabi, chopped | |
| 10 | ounces | Fresh mushrooms, chopped |
| 2 | larges | Potatoes, peeled, diced |
| Salt to taste | ||
| 2 | tablespoons | Flour |
| Dried marjoram | ||
| 1 | teaspoon | Lard |
Directions
Put all the ingredients except last three in a large pot and bring to boil. In a dry pan, brown flour. Dilute browned flour with ¼ cup cold water, and add to the soup. Before serving, add marjoram and lard.
Origin: "The Czech Cookery Book", by Alzbeta Kozeluhova, 1991.
Brought to you by Gabi Shahar, November 1993.