Potato and Mushroom Soup

For the potato-mushroom soup, dice the onions very finely and fry until golden. Dice the mushrooms and add to the onions.

Dice potatoes, carrots, celeriac, add and fry briefly. Add flour and fry briefly as well. Pour in soup, season with marjoram, lovage, savory, caraway, nutmeg, fennel seeds, salt and pepper.

Bring to the boil briefly, add whipping cream, then simmer on the lowest setting until the vegetables are cooked.

Add the chives and parsley, season well and serve the potato-mushroom soup with the horseradish.

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