Thick potato soup recipe
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Number of servings
Number of servings: n/a 2 large potatoes 1 large carrot 1 large carrot a piece of celery – to taste 2 handfuls of mushrooms possibly more or dried 2 l of water must slo 1 pc. onion smaller 1 clove garlic marjoram salt pepper ground vegeta crushed cumin parsley to taste chives to taste basil to taste chives to taste 2 pcs. Eggs light pouring sauce can be prepared by Knorr
Procedure for the recipe
1 Fry the finely chopped onion in a frying pan until it turns pink, cover with about 2 litres of water or stock, add the diced potatoes, bring to the boil and leave to simmer and wait until the potatoes are a little softened.2 Then add the spices, squeeze the garlic clove, add the mushrooms, cleaned, sliced or diced, and bring to the boil. 3 Meanwhile, grate the root Vegetable Recipes and add them to the soup. Boil the potatoes, which should be almost cooked, and add water or stock and soup herbs as required. 4 Finally, add the lightly beaten eggs to the boiling soup with a fork and add the stock.
