Cream Of Red Bliss Potatoes With Chanterelle And Chives
|Vegetable oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped leek||1⁄4 Cup (4 tbs), chopped|
|Minced garlic||1⁄2 Teaspoon|
|Red bliss potatoes||1 Pound, diced|
|Chicken stock||6 Cup (96 tbs)|
|Butter||4 Tablespoon, divided|
|Fresh chanterelles||1 Cup (16 tbs), washed and patted dry|
|Whipping cream||1 Cup (16 tbs)|
|Chopped fresh chives||1 Tablespoon|
Heat oil in large saucepan; add onion, celery, leek, garlic, thyme, marjoram and bay leaf.
Cook until vegetables are tender.
Stir in potatoes and stock.
Bring mixture to a boil.
Reduce heat to low; simmer until potatoes are tender.
Remove bay leaf.
Place soup in blender; blend until smooth.
Return to pan.
Heat 2 tablespoons butter in small skillet; add mushrooms.
Cook until tender; add to soup.
Stir in cream and remaining butter.
Season to taste with salt and pepper.
Sprinkle each serving with chives.