Ingredients for Potato Soup:
- 4 – 5 potatoes, diced
- 3 – 4 carrots, diced
- 3 – 4 celery stalks, diced
- 1 whole onion
- 3 tbs Butter
- 2 tbs Flour
- 1 tbs Caraway Seeds
- Cup Dried Mushrooms (any kind or combination)
Soak the mushrooms in a bowl until soft.
Put the carrots, celery, potatoes and whole onion in a large sauce pot and cover with water.
Bring the soup to a boil.
Cook until the vegetables are tender.
Melt the butter in a small saucepan over medium heat.
Stir in the flour with a wooden spoon and continue stirring for 1 minute.
Remove from heat and, using a whisk, stir in a little water.
Add to soup to thicken.
Add the mushrooms and a little bit of the mushroom water to add color and taste, discard the onion.
Season with salt and pepper.In a large pot, heat the olive oil gently and pour in the onions, leek, celery and cloves of garlic.
Cook gently until the onions are transparent.
Add the tarragon and the potatoes.
Cover the mixture with water and cook until the potatoes are done.
Pour your peas into the soup let it cook for 2 min and the add in the watercress.
Mix the soup with a hand blender.
Season with salt and pepper to taste.