Classic Czech countryside soup made with potatoes, root vegetables and dried porcini mushrooms. Comforting and perfect for cold winter days.
- 2 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 6 cups water
- ½ teaspoon caraway seeds
- 1 teaspoon salt
- 1 cup peeled, diced yellow potatoes (about 2 small potatoes)
- 3/4 cup peeled, diced carrots (about 1 medium carrot)
- 3/4 cup peeled, diced parsnip (about 1 small parsnip)
- ½ cup dried porcini mushrooms, soaked in hot water for 20 minutes
- 1 teaspoon dried marjoram
- 1 garlic clove, peeled and pressed
- Melt the butter in a medium soup pot over medium heat. Sprinkle the flour over the butter, and stir continuously with a wooden spoon until pale gold in color, about 4–5 minutes.
- Pour the water into the pot and bring to a boil over high heat. Add the caraway seeds, salt, potatoes, carrots and parsnip.
- Lower the heat and simmer until the vegetables are soft.
- Drain the porcini mushrooms, squeeze out and discard any liquid, and add them to the soup. Cook for 5 minutes.
- Turn off the heat, and stir in the marjoram and garlic. Season with salt and freshly ground black pepper to taste.