Potato and Mushroom Soup

Prepare the ingredients.. This is what awaits on the plate – prepare the ingredients in advance so the work goes smoothly.

Cook the mushrooms in water.. Place the mushrooms in a pot, cover them with water and bring to a boil. Cook for about 5 minutes, then remove the pot from the heat and let the mushrooms steep in the water for a while. Do not discard the water; you will use it later in the soup.

Chop the onion.. Peel the onion and chop it into fine small pieces.

Slice the carrot.. Peel the carrot and slice it into small rounds so it cooks quickly.

Chop the potatoes.. Peel the potatoes, rinse them and cut into smaller cubes.

Sauté the onion and add the flour.. Heat a small amount of vegetable oil in a pan or a wide pot. Add the onion, season lightly with salt and sauté over medium heat for about 5 minutes until it softens and becomes lightly golden. Then add the flour and stir briefly, constantly, so it combines with the fat.

Add the bouillon, potatoes, carrot and mushrooms.. Add the bouillon (or use a bit of stock if you have it), the potatoes, carrot and mushrooms. Add approximately one cup of liquid per serving, preferably the water the mushrooms were cooked in; top up with water or stock if needed. Stir, bring to a boil and simmer over low heat for about 10 minutes until the vegetables are tender.

Add the marjoram.. Add the marjoram, stir and season with salt and pepper to taste.

Serve.. Serve hot, ideally with fresh bread. Optionally, when serving you can add chopped parsley or chives if you happen to have them growing by your window.