Ready in 30 minutes, this delicious chunky potato soup is a quick, Czech-countryside classic, made with roux, potatoes, dried porcini mushrooms, parsnips, and carrots.
- ½ cup (15 g) dried porcini mushrooms
- 2 tablespoons (27 g) unsalted butter
- 2 tablespoons (24 g) all-purpose unbleached flour
- 6 cups (1.42 liter) water
- 1 cup (200 g) diced, peeled yellow gold, or russet potatoes, about ¾-inch (2 cm) dice (about 2 small potatoes)
- ¾ cup (97 g) diced, peeled carrots, about ½-inch (1.5 cm) dice (about 1 medium carrot)
- ¾ cup (90 g) diced, peeled parsnip, about ½-inch (1.5 cm) dice (about 1 small parsnip)
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- ½ teaspoon caraway seeds
- ½ teaspoon pressed, peeled garlic (about 1 garlic clove)
- Place the dried porcini in a small bowl, cover with boiling water, and soak for 20 minutes. Strain into a sieve, squeeze out as much liquid as you can, and finely chop. Set aside. (Discard the liquid).
- Make the roux base. Melt the butter in a medium soup pot over low heat. Sprinkle the flour evenly over the butter, and immediately start stirring with a wooden spoon. Continuously stir until the roux turns pale gold in color, about 3–4 minutes.
- Pour in the water, cover with a lid, and bring to a boil over high heat.
- Add the mushrooms, potatoes, carrots, parsnip, salt, marjoram, and caraway seeds. Lower the heat to low, and simmer partially covered with a lid, until the vegetables are soft, about 10–12 minutes.
- Stir in the garlic. Taste and adjust the seasoning.
- Store the soup in the fridge for up to 3 days. Don’t freeze the soup because the potatoes and parsnips would turn mushy.