Mushroom Potato Soup

Tom Ruzicka
Note: A Venerable Czech Folk Recipe and yummie good!

2 ounces of dried wild Boletus Edulis (Porcini), mushroom slivers — one cup, tightly compressed. If dried Boletus not available, substitute 1/2 lb of store-bought crimini or white button mushrooms, cut into 1/4 in. slivers.
1/3 cup diced, peeled carrots (1/4 in. dice)
1/3 cup diced, peeled parsnips (1/4 in. dice)
1/3 cup diced, peeled celery root or celery hearts (1/4 in. dice)
Salt and fresh pepper
2 cups diced, peeled potatoes (1/4 in. dice)
1/4 cup sweet butter
5 tablespoons of all-purpose flour
1 1/2 garlic cloves, mashed
2/3 tspn marjoram— crushed, not powdered

1. Pour dried Boletus mushroom slivers into a sieve and rinse with cold water. Soak them in 2 1/2 cups of warm water in a shallow dish for 20 minutes.

2. In a large saucepan combine the carrots, parsnips and celery root with the mushrooms, together with the mushroom liquid, with 5 1/2 cups of water and 1 teaspoon of salt. Bring mixture to a boil, reduce heat to low and cook, covered, for 15 minutes. Add the potatoes and cook for 10 minutes more.

3. In a medium-sized skillet, melt butter, stir in the flour and cook, stirring over low heat until lightly browned. Remove skillet from heat, add two cups of the hot soup and stir until you get a smooth mixture. Mash the garlic with 1/2 teaspoon of salt, marjoram, and 1/4 teaspoon of pepper and add the mixture to the hot soup.

4. Cook soup over low heat for 20 minutes, or until the soup is thickened and vegetables are very tender. Stir often and do not cover. This soup improves upon re-heating.

A few optional splashes of “Maggi” soup seasoning will add still further zest!

Makes 4-6 servings

Dobrou Chut! Bon Appetit! Down the hatch! Enjoy!