Czech Classic: Potato Soup with Mushrooms
·Prep the ingredients
Finely chop both onions. Peel the potatoes and cut into smaller pieces. Peel the carrot and cut into small cubes or rounds.
Fry the onion and add the rest
Melt a little lard in a pot and fry the onion until golden. Add the carrot and mushrooms and cook for about five minutes. Add the potatoes. Season with salt, pepper and caraway seeds.
Simmer the potatoes
Pour in enough water to cover all the ingredients. If you have vegetable stock, use that instead of water. You can sprinkle in a little semolina to thicken the soup, though this isn't essential. Simmer until the potatoes are tender.
Serve
By this point the semolina will have swelled up too and thickened the soup nicely. Season with marjoram and serve immediately.
Tip
Prefer a thicker soup? Add a classic roux to thicken it up. It will then look like this:
