Potato Mushroom Soup

1 small onion
oil
1 tablespoon flour
water
2 tablespoon pearled barley
1 large potato
1 carrot
1 piece of celery root (*)
1 parsley root(*)
mushrooms(*)
salt, garlic, marjoram, parsley to season

Chop all vegetables. Chop onion. glaze in oil and add flour. Add water and vegetables. Cook until potatoes are soft, season to taste.

Note: This is a word of mouth recipe from my mom, so the quantities are rather sketchy. You should end up with a nice thick soup.

* Celery Root is a large, roundish root vegetable. It tastes similar to celery stalk - you may substitute regular celery for the root.

* Parsley Root is a white, carrot-shaped root vegetable which tastes somewhere between carrot and celery root. You may substitute parsnips for it (it looks and tastes similar).

* Mushrooms can be used fresh or dried (presoak in water if dried). Use a mixture of different mushrooms. The small white button mushrooms don't have much flavor, though, use portabellos instead.