Peel and chop onion and garlic. Cook the onions in olive oil to become a bit translucent, and then add garlic and spices (sweet paprika, marjoram, bay leaf, salt and pepper to taste). When it starts to smell nice add the potatoes that have been peeled and diced. Peel and thickly slice carrots and add it too.
Pour 1 liter of hot water and cook for 30 minutes to soften the potatoes.During this time, clean and cut mushrooms into larger pieces. Add cooking cream in the pot and then add mushrooms and cook for another 20 minutes.
Towards the end, thicken the stew with flour by mixing flour and little water in a cup so that there are no lumps and pour it into the pot while stirring. Cook for a few minutes more and then add chopped parsley.Serve warm.