BramboračkaCzech potato soup

• 20 g3/4 oz dried mushrooms, ideally porcini (sušené houby)
• 300 ml1 1/4 cups hot water, for soaking the mushrooms
• 60 g4 tbsp butter or lard
• 1 carrot (about 100 g / 3.5 oz), diced
• 100 g3.5 oz celeriac (celery root), peeled, diced
• 1 parsley root (petržel) or small parsnip, diced
• 1 large onion, finely chopped
• 40 g1/3 cup plain flour
• 1/2 tsp caraway seeds, crushed
• 1.3 l5 1/2 cups water or light stock, lukewarm
• 600 g1.3 lb floury or all-purpose potatoes, peeled, cut in 1.5 cm (1/2 in) cubes
• 3 garlic cloves, crushed
• 1 tbsp dried marjoram (majoránka)
• salt and freshly ground black pepper, to taste
• 1 tbsp flat-leaf parsley, chopped, to finish

Method

1. 1

   1. Soak the dried mushrooms in the hot water for 20 minutes, until soft. Lift them out, chop any large pieces and keep the soaking liquid, leaving any grit at the bottom of the bowl.

2. 2

   2. Melt the butter or lard in a heavy soup pot over medium heat. Add the carrot, celeriac and parsley root and fry for 5-8 minutes, until lightly golden at the edges.

3. 3

   3. Add the onion and cook for 5 minutes more, until soft.

4. 4

   4. Lower the heat, sprinkle over the flour and caraway and stir for 1-2 minutes, until the flour smells toasted and coats the vegetables. Do not let it turn dark.

5. 5

   5. Pour in a cupful of the lukewarm water and whisk hard to smooth out the roux, then add the rest of the water and the mushroom liquid.

6. 6

   6. Bring to the boil, add the potatoes and the mushrooms, season lightly with salt and simmer, partly covered, for 15-20 minutes, until the potatoes are tender and a few cubes begin to crumble at the edges.

7. 7

   7. Stir in the garlic. Rub the marjoram between your palms over the pot to release its scent and simmer for 2 minutes more.

8. 8

   8. Take the pot off the heat, season with pepper and more salt, and stir in the parsley. Serve hot with rye bread.