Mushroom and Potato Soup

For the mushroom-potato soup, fry the onion in clarified butter until light brown, add the mushrooms and the potato and brown.

Add water, soup powder and possibly a little salt, cook until the potato cubes are soft. Sprinkle chopped parsley on top.

Preparation Tip:

The Schwammerl potato soup is best enjoyed with fresh dark farmhouse bread.

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