Raw materials:
dried mushrooms 2 handfuls
butter 50 g
flour 50 g
broth 1 cube
potatoes 4 pcs (in cubes)
carrots 2 pcs, one sliced, one whole
celery 1 pcs, peeled and halved
onion 1 pcs, peeled
parsley 1 piece, smaller, peeled, cut into rounds or small pieces
salt
pepper freshly ground
marjoram (scrubbed) to taste
1 egg
garlic 2 cloves

Procedure:
Put the mushrooms in a small pot and pour about half a litre of water, boil for a while.

Now you are gonna prepare the roux. Melt the butter in a large pot and fry the flour in it until golden brown; it takes about four minutes. Then gradually pour in about a litre and a half of cold water.

Mix thoroughly, add the stock, potatoes and vegetables. Add the mushrooms and stock and bring to the boil.

Once the potatoes and vegetables are soft (a matter of ten, maximum fifteen minutes), remove the celery, onion and whole carrots.

Salt and pepper the soup to taste, add the marjoram, crushed garlic and finally crack the egg into the potato soup with a fork. Let it simmer a little more.

The secret of Bramboračka:
- Dried mushrooms - they have a more concentrated flavour and aroma than fresh or frozen ones. Simmering them also gives you a fantastic broth that adds colour to the soup.
- Vegetables - carrots, celery and parsley are not to be missed. You can add any vegetables from the garden. In case you use frozen vegetables, add them to the pot the moment the potatoes soften.
- Roux - must be golden in colour. Make sure you pour over it with cold water to prevent it from getting gritty.

Dobrou chuť!