Bramboračka: Czech Potato Soup with Wild Forrest Mushrooms

gm or 1 lb. of potatoes, peeled and evenly cubed (cut larger than other vegetables)

gm or 1.25 oz dried wild forrest mushrooms, or variety of choice*

(200 gm or large) carrot, peeled and evenly cut

gm or 7 oz piece of celeriac root, peeled and evenly cut

gm or 7 oz Napa (curly) cabbage, throughly rinsed and evenly cut

small leek, green and roots cut off, use only white part, evenly sliced

small onion, finely chopped

garlic cloves, minced

olive or vegetable oil of choice

Lt. or 6 cups of vegetable broth (or dissolve low-sodium, no MSG bouillon in water)

fine sea salt,

ground black pepper,

dried marjoram, or adjust to taste

all purpose flour (I’ve also used spelt and fine gluten-free oat flour)

small bread loafs to use as bread bowls

finely chopped chives or parsley to serve over soup