© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Cooking of Vienna's Empire
Servings: 4 to 6
I have made this soup many times. It is easy to make and it is really, really good!
2 pounds boiling potatoes (about 4 medium-sized)
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)
Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover, then peel and dice them in ½-inch chunks. Melt butter in a heavy 4-quart saucepan or a soup kettle over medium heat. Add the potatoes, celery, parsnips, onions and carrots. Let the vegetables cook, uncovered, in the butter, stirring them occassionally, for about 10 minutes, or until they are lightly browned. Sprinkle the flour evenly over the vegetables, then stir them until they are all well coated with flour.
Add the stock, marjoram, salt, a few grindings of black pepper and mushrooms. 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. Taste for seasoning.
Serve in individual soup bowls or in a heated soup tureen.