In a soup pot heat the oil and saute the onion till softened.
Add 2 cloves of crushed garlic, caraway, marjoram and the paprika. Saute for 30 seconds before adding the mushrooms.
Cook the mushrooms till they are reduced in volume by half.
Add the flour and stir into the mushroom mixture.
Next add the potato and stock, bring to a boil, reduce the heat and cook for 20 minutes or till the potatoes are cooked through.
Before serving add the remaining crushed clove of garlic, season with salt and pepper.
Serves 3 (or 2 generously)