Peel and dice the potatoes, carrot, celeriac and parsley root; chop the onion finely and slice the mushrooms.

Ingredients

• 500 gPOTATO, PEELED
• 100 gCARROT
• 80 gCELERIAC, TURNIP-ROOTED CELERY, KNOB CELERY, CELERY ROOT
• 60 gPARSNIP
• 100 gONION
• 100 gMUSHROOM, BOLETUS, RUSSULA
• 3 clovesGARLIC
• 2 15 ml tablespoonLARD, FRYING FAT
• 30 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 1 15 ml tablespoonOREGANO, DRIED
• 0.5 gPEPPER, BLACK PEPPER
• 1.5 5 ml teaspoonSALT, AVERAGE
• 1,200 gWATER, TAP WATER

Method

1. Peel and dice the potatoes, carrot, celeriac and parsley root; chop the onion finely and slice the mushrooms.
2. Put the root vegetables, potatoes and mushrooms in a pot with the water, add caraway and salt and simmer until tender.
3. Fry the onion in the lard until golden, sprinkle with the flour and stir into a light roux.
4. Whisk the roux into the soup, add the crushed garlic, marjoram and pepper and simmer for another 10 minutes.