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What You Need:
(To Serve: 4 to 6)
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2 pounds (about 4 medium-sized) boiling potatoes
6 tablespoons butter
1 cup chopped celery
¼ cup diced parsnips (½-inch dice)
1 cup finely chopped onions
1 cup diced carrots (½-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
¼ teaspoon marjoram
½ teaspoon salt
Freshly ground black pepper
½ cup chopped mushrooms, fresh or dried (dried mushrooms should be soaked and drained)
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Translate this recipe:
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| How To Cook: |
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1. Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover, then peel and dice them into ½-inch chunks. Melt the butter in a heavy 4- quart saucepan or a soup kettle over medium heat.
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2. Add the potatoes, celery, parsnips, onions and carrots. Let the vegetables cook, uncovered, in the butter, stirring them occasionally, for about 10 minutes, or until they are lightly browned.
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3. Sprinkle the flour evenly over the vegetables, then stir them until they are all well coated. Add the stock, marjoram, salt, a few grindings of pepper and mushrooms.
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4. Bring the soup to a boil on high heat, stirring almost constantly. Reduce the heat to very low and partially cover the pot. Simmer for 25 to 30 minutes until the potatoes are tender.
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5. Taste for seasoning. Serve in individual soup bowls or in a heated soup tureen.
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