| How To Cook: |
|
|
1. Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover, then peel and dice them into ½-inch chunks. Melt the butter in a heavy 4- quart saucepan or a soup kettle over medium heat.
|
2. Add the potatoes, celery, parsnips, onions and carrots. Let the vegetables cook, uncovered, in the butter, stirring them occasionally, for about 10 minutes, or until they are lightly browned.
|
3. Sprinkle the flour evenly over the vegetables, then stir them until they are all well coated. Add the stock, marjoram, salt, a few grindings of pepper and mushrooms.
|
4. 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.
|
5. Taste for seasoning. Serve in individual soup bowls or in a heated soup tureen.
|
|
