Viennese potato soup

Ingredients for 4 servings:

• 250 g potatoes, waxy
• 50 g bacon, streaky, smoked, finely diced
• 50 g onion(s), finely diced
• 50 g carrot(s), diced
• 50 g celeriac, finely diced
• 50 g parsley root(s), finely diced
• 4 tbsp oil
• 2 tbsp flour
• 10 g porcini mushrooms, dried, soaked
• 1 ½ liters of beef broth
• 125 ml cream
• 4 cloves garlic, crushed
• 1 tbsp marjoram
• 1 dashes vinegar
• 1 tsp, heaped salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Viennese potato soup

Peel the potatoes and cut into 1 cm cubes. Heat the oil and sauté the bacon, onion, and vegetables until lightly browned. Dust with flour and pour in a little cold beef broth, allowing it to reduce slightly. Add a little more beef broth, then add the porcini mushrooms and garlic and simmer for 10 minutes. Now add the potatoes and simmer until the potatoes are tender. Season with a dash of vinegar, marjoram, salt, and pepper, and thicken with liquid cream. Bring to a boil briefly and serve hot.