Viennese potato soup
Instructions
FRY in butter over low heat the bacon, onions and vegetables, cut into small pieces, sprinkle the flour, pour in the stock, season and add the mushrooms, let them soak; After 10 minutes add the potatoes cut into cubes and continue cooking for another 5 minutes, then remove from the broth, Bay leaves, seasoned and served spreading on the soup chopped parsley.
Ingredients and dosing for 4 persons
- 100 cl of calf fund (or beef)
- 30 g of butter
- 30 g of flour
- 60 g of speck
- 30 g of onions
- 40 g of carrots
- 40 g of leeks
- 40 g of celeriac
- 120 g of potatoes
- 1 leaf of laurel
- 1 clove of crushed garlic
- Salt
- Pepper
- Marjoram
- Thyme
- 25 g of dried porcini mushrooms
- 1 tablespoon of chopped parsley