Clean and peel the vegetables (carrot, parsley root, celery, potatoes) and cut into ½-inch cubes. Peel and chop the garlic. Finely chop the onion.

Soak the dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.

Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt the butter. Add the root vegetables (carrot, parsley root, celery - not the onion yet).

Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes, stirring occasionally.

Reduce the heat to one-third and start making the roux. Add the flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add the crushed caraway seeds and ground pepper, and stir.

Add about a cup of water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.

Once the soup starts to boil, add the diced potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.

The last step is to add the dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.

Taste and season with salt and pepper if necessary. Stir in a spoon of chopped fresh parsley.