1 sm. onion, diced
1/4 c. oil
3/4 c. flour
6 c. beef stock
1/4 tsp. caraway seeds, chopped
2 to 3 bay leaves
Salt and pepper to taste
Dash of nutmeg
1 tsp. vinegar
2 lbs. potatoes, cut in 1/4 inch cubes
5 fresh mushrooms, sliced
3/4 c. sour cream
1 tsp. fresh parsley, chopped

To chop caraway seeds, mix 4 to 5 seeds, a pinch of salt, and a few drops of water.

Saute onion in oil until golden brown. Add flour and stir for 1 minute on low heat. Add beef stock and bring to a boil. Add bay leaves, chopped caraway seeds, salt, pepper, nutmeg, and vinegar to stock mixture. Add potatoes and boil for 20 minutes. Add mushrooms and simmer for 5 minutes.

Just before you serve, add sour cream and parsley. Serves 8.