Burnt Potato and Mushroom Soup

For the roasted potato and mushroom soup, clean mushrooms well and cut into small pieces. Boil mushroom sections in soup, strain and set aside to infuse. Heat lard or oil and roast flour in it to a light brown roux. Add chopped onions and fry briefly. Reduce heat and stir briefly.

Pour soup over the slightly cooled roux. Boil well and season to taste with the remaining spices. In the meantime, roast the mushrooms separately and then add them to the soup.

Add the raw potatoes. Simmer everything together on low heat again for about 45 minutes. Before serving, season the roasted potato and mushroom soup again to taste.

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