½ cup chopped mushrooms, fresh or dried (dried mushrooms should be soaked and drained)
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.
