Ingredients
- 50 g celery
- 50 g carrot
- 50 g onion
- 2 garlic cloves
- 40 g unsalted butter
- 1200 g water
- 400 g floury potatoes
- 20 g dried porcini mushrooms
- 1 tsp dried marjoram
- 1 vegetable stock cube (for 0.5 l)
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
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