• 60 g onions
• 100 g mushrooms
• 80 g speck (mountain bacon)
• 2 cl vinegar
• 1 lt. beef fond
• 1 laurel
• 20 g each of caraway, marjoram
• 700 g potatoes
• 300 g carrots
• 1/4 lt. heavy cream
• 2 - 3 leaves lovage  (be careful: very strong taste!)
• 1/2 bunch parsley

Here’s how to make it:
Heat safflower oil, finely chopped onions, sliced mushrooms and sauté the diced speck in it. Add vinegar, reduce briefly and add beef fond, laurel, caraway and marjoram. Dice potatoes and carrots (3 cm) and add to the soup, simmer until the potatoes are done. Add cream, salt, pepper, lovage and parsley to taste.

We wish you every success with the recipe. Enjoy your meal.

Your chef,
Christoph Petscharnig