Viennese Potato Soup

200 g potatoes (raw and peeled)
1 onion
50 g breakfast bacon
100 g carrots and celerie
4 tbsp. vegetable oil or clarified butter
20 g flour
1 1/4 l beef broth (or beef soup cube)
salt, pepper, marjoram
1 tbsp. caraway seed
1 clove of garlic
1 tbsp. parsley
1 tbsp. chopped celery leaves
1 bay leaf
10 g edible boletus (dried)
1 tbsp. apple vinegar
2 tbsp. sour cream



Soak boletus in warm water. Dice the potatoes (1cm), cut onion, bacon, carrots and celerie into small cubes. Heat oil in a large pot; fry the onion, bacon, carrots and celery slowly until translucent. Add the flour, sauteé lightly, add beef broth, and blend until smooth. Season with salt, pepper, marjoram, caraway seed, crushed garlic, chopped parsley, celery leaves and bay leaf. Remove boletus from the soaking liquid, chop coarsely and add to the soup. Strain mushroom soaking liquid through a kitchen cloth and add to the soup. Cook for approximately 15 minutes, then add the potatoes and cook until they are soft. Stir in the sour cream, remove from the hotplate and season with salt, pepper and vinegar.