Viennese Potato Soup Á La Sacher

Cut potatoes and root vegetables into cubes of about 1 cm and divide in a ratio of 1:2. Clean mushrooms with a damp cloth or sponge, separate stems from caps and cut into bite-sized pieces. Heat clarified butter in a saucepan and sauté chopped onions until light. Add a third of the vegetables and potatoes and the mushroom stems and sauté briefly. Dust with flour and deglaze with a dash of white wine. Pour in about 1 1/4 liters of beef broth and stir until smooth. Bring to a boil and season with marjoram, bay leaf, caraway seeds, crushed garlic, freshly ground pepper and salt. Cook for about 10 minutes. Remove bay leaf, puree soup and strain. Steam remaining vegetables and potatoes in reserved beef broth until tender, about 10-15 minutes. In a frying pan, fry the bacon cut into small cubes and brown the mushroom heads in it. Now add mushrooms, steamed vegetables and potatoes to the soup. Stir in whipped cream and boil up again briefly. Season to taste with salt and pepper. Pour into hot soup plates or bowls and sprinkle with chopped chives.

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