Summary

Ingredients

• 500 g potato (s), peeled
• 1 ½ liter vegetable stock
• 7 g mushrooms, dried
• 70 g butter or mararine
• 70 grams flour
• 350 ml milk
• 50 ml vinegar
• 20 g celery salt
• 10 g parsley
• 1 bay leaf

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Instructions

1. Wash the potatoes and cut them into thin slices
2. Let the potato slices with the mushrooms and the bay leaf boil in the broth for 1/2 hour. Process the butter and flour into a roux, dilute with a little broth and add to the broth after half an hour, stir well and bring to the boil again. Now add the milk and simmer before the potatoes are soft. Puree the soup and season with vinegar and celery salt. Serve garnished with the chopped parsley.