1 c. mixed slivered carrots, celery & parsnips
3 c. pared potatoes, cubed
Salt
butter
1/2 lb. fresh mushrooms, sliced
1/4 c. unsifted regular all-purpose flour
1 clove garlic, minced
1 tsp. dried marjoram leaves

In large kettle combine mixed vegetables with potatoes, 2 1/2 teaspoons salt and 2 quarts boiling water; cover and simmer about 30 minutes. In skillet melt 1 tablespoon butter; in it saute mushrooms 5 minutes. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add mushrooms to soup and let simmer. Meanwhile, in skillet melt 3 tablespoons butter, stir in flour until smooth. Continue stirring until mixture is light brown. Remove from heat and carefully stir in 1 cup cold water. Pour this mixture through a strainer, into soup; add garlic and marjoram. Simmer, stirring occasionally until vegetables are tender and soup is thickened, about 45 minutes. Serves 6 to 8.