This soup puts the C in Comfort food, it is a classic Czech soup, with potatoes, carrots, and other veggies of your choice, some examples are leeks, celery, cabbage. It is thick and creamy, all you need is some bread to pair it with. Even when I was little this was a soup that I really enjoyed but my mom couldn’t put too many veggies in it because we would not eat it…oops. My mom is still surprised at all the different vegetables I am eating now, because I used to be so picky. So I know she is surprised I am eating this soup with mushrooms, because that is one vegetable you would not get close to me when I was a child. Funny how that works, because my kids are also super picky, and now I know how my mom felt trying to figure out what to feed us, so we would not pick everything out. But whenever I cook anything I always try to make my kids at least to try it, and then I can figure out what flavors they like. Hope you give this super delicious soup a try.
Ingredients you will need…
- 7 tablespoons olive oil
- 1 small onion
- 2/3 cup flour
- 24 oz. chicken broth (about 2 3/4 cup
- 6-7 cups water
- 5 potatoes
- 2 small carrots
- 6 large mushrooms
- 4 garlic cloves
- 1 tablespoon salt
- pepper
- 2 tablespoons chicken bullion
- 3-4 tablespoons marjoram
1.) Start by adding the oil to a pot and turn heat to medium-high, while the oil is heating dice the onion. Once the oil is heated, place onions into the pot, lower heat to medium and cook till they are tender and light brown, about 7 minutes.
2.) While onions are cooking, peel and dice the carrots and potatoes, set aside. Once onions are a golden color, add flour and mix with a whisk until very thick and fully incorporated. Let that cook for another 4-5 minutes so the flour browns a little, this is what gives the soup a brownish color.
3.) While the flour is cooking, slice the mushrooms and peel the garlic.
4.) After 4-5 minutes, add the chicken broth to the pot very slowly and whisk quickly so the flour dissolves. Before adding the water make sure that there are no flour chunks left. Then add in the water to your liking, how thick you prefer your soup to be.
5.) Turn up the heat to medium high, and add in the potatoes, carrots, mushrooms, and garlic through a garlic press. Let that come to a boil, and cook for 15-20 minutes, until veggies are soft.
6.) Add in the salt, pepper, chicken bullion, and marjoram. Taste for salt, and serve with bread.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 7 tablespoons olive oil
- 1 onion small
- 2/3 cup flour
- 24 ounce chicken broth about 2 3/4 cup
- 6-7 cups water
- 5 potatoes
- 2 carrots small
- 6 mushrooms large
- 4 garlic cloves
- 1 tablespoon salt
- pepper
- 2 tablespoons chicken bullion
- 3-4 tablespoons marjoram
Ingredients
|
|
- Start by adding the oil to a pot and turn heat to medium-high, while the oil is heating dice the onion. Once the oil is heated, place onions into the pot, lower heat to medium and cook till they are tender and light brown, about 7 minutes.
- While onions are cooking, peel and dice the carrots and potatoes, set aside. Once onions are a golden color, add flour and mix with a whisk until very thick and fully incorporated. Let that cook for another 4-5 minutes so the flour browns a little, this is what gives the soup a brownish color.
- While the flour is cooking, slice the mushrooms and peel the garlic.
- After 4-5 minutes, add the chicken broth to the pot very slowly and whisk quickly so the flour dissolves. Before adding the water make sure that there are no flour chunk left. Then add in the water to your liking, how thick you prefer your soup to be.
- Turn up the heat to medium high, and add in the potatoes, carrots, mushrooms, and garlic through a garlic press. Let that come to a boil, and cook for 15-20 minutes, until veggies are soft.
- Add in the salt, pepper, chicken bullion, and marjoram. Taste for salt, and serve with bread.
[recipe]
