👨‍🍳 作り方

1. 1

   Dice the potatoes, root vegetables, onion, and bacon into small cubes.

   💡 プロのコツ: Uniform size ensures even cooking.
2. 2

   In a casserole dish or large pot, heat the butter over medium heat. Sauté the chopped onion and bacon until the onion is translucent and the bacon is slightly rendered.

3. 3

   Add the cubed root vegetables and mushroom stems (if using) and sauté for another few minutes.

4. 4

   Dust the mixture with flour and stir for about a minute until lightly browned. Add a dash of white wine (if using) and stir.

   💡 プロのコツ: The flour acts as a thickener.
5. 5

   Pour in the beef stock and stir well to combine. Add the bay leaf, marjoram, ground caraway seeds, crushed garlic, salt, and pepper. Bring to a boil.

   💡 プロのコツ: Ensure all ingredients are well incorporated.
6. 6

   Reduce the heat to low, cover, and simmer for about 10 minutes. Then, add the cubed potatoes and continue to simmer for another 15 minutes, or until the potatoes are tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   While the soup simmers, fry the chopped mushroom caps in a separate pan until golden.

8. 8

   Remove the bay leaf from the soup. Stir in the fried mushrooms and the cream. Heat through briefly without boiling.

   💡 プロのコツ: Do not boil after adding cream to prevent curdling.
9. 9

   Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped chives.

   💡 プロのコツ: Serve immediately for the best flavor and texture.