Potato Soup

Pour hot water over the dried mushrooms and let them soften. Clean and dice the potatoes and root vegetables (carrots, celeriac, parsley root). Finely chop the onion. In a pot, melt the butter, add the onion, and let it become translucent. Then add the flour and prepare a light roux.

Pour water or broth over the roux, stir thoroughly, and bring to a boil. Add the diced potatoes, vegetables, strained mushrooms, and crushed caraway seeds. Cook until the vegetables and potatoes are tender, approximately 15–20 minutes.

Towards the end of cooking, add the pressed garlic and dried marjoram, rubbing it between your palms to release its aroma. Season the soup with salt and pepper. Finally, stir in fresh parsley and serve.