The traditional potato soup could be more nutritive with some mushroom so in wintertime it warms up better.
- Prep Time : 15 minutes
- Cook Time : 40 minutes
Peel and dice the potatoes and add to the stock or water with the sliced mushrooms.
Finely dice the onion and fry in a little oil, then sprinkle over the flour and cook, stirring constantly, until lightly brown. Remove from the heat. Stir in the sweet paprika and crushed garlic in a little cold water. Use to thicken the soup.
Replace any water that evaporates and at the end of the cooking time add the marjoram and finally the sliced sausage.
Cook for another 1 or 2 minutes. Season to taste.