Czech Potato Soup

• 63 3/8 cups vegetable stock
• 2 tablespoons butter
• 2 tablespoons oil
• 1 onion medium size
• 2 carrots cleaned, cut into small pieces
• 1 parsley cleaned, cut into small pieces
• 1/4 celery medium size, cleaned, cut into small pieces
• 2 tablespoons flour
• 1/2 teaspoon cumin milled
• 3 potatoes medium size, peeled, cut into small cubes
• 2 cloves garlic crushed
• 1 tablespoon marjoram dried
• salt
• 2 mushrooms sliced

1. First of all I clean up and cut all vegetables into small pieces so that I don't have to bother with it while cooking (onion, carrots, parsley, celery and potatoes). The same goes with fresh mushrooms, I chop them into smaller bits or slices and put them into water for a while (I use dried mushrooms as well if I don't have the fresh ones). I prepare the vegetable stock (the easiest way is to melt two bio blocks of vegetable stock in boiled water).
2. I use a big casserole where I melt butter mixed with oil over medium heat, saute onion for about three minutes. Then I add carrots, parsley, celery and stir it constantly for about 5 minutes. Afterward I whisk in two spoons of flour and stir for another two minutes. It's the flour that makes the soup a bit thicker. I pour in vegetable stock and add potatoes, mushrooms (free from water) and milled cumin. I bring the soup into boil and simmer for about 10 minutes while stirring now and then. I set the soup aside and season it with salt, crushed garlic and marjoram.

vegetable stock, butter, oil, onion, carrots, parsley, celery, flour, cumin, potatoes, garlic, marjoram dried, salt, mushrooms

Taken from www.yummly.com/recipe/Czech-Potato-Soup-1654648 (may not work)