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Potato Soup With Mushrooms And Marjoram

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  Olive oil 2 Tablespoon
  Potatoes 8 Ounce, peeled and cut into 3/4-inch dice
  Onion 1 , cut into 1/4-inch dice
  Leek 1 Large, sliced (White Part Only)
  Mushrooms 8 Ounce, sliced
  Chopped fresh chervil 1 Tablespoon
  Chopped marjoram 1 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Freshly ground pepper To Taste (To Taste)
  Ground nutmeg To Taste
  Sour cream 1 Cup (16 tbs)
  Unsalted butter 2 Tablespoon
  Salt To Taste

In a large heavy saucepan over medium heat, heat the olive oil and saute the potatoes and onion until golden, 5 to 7 minutes.
Add the leek and mushrooms and cook 2 or 3 more minutes.
Add half the chopped chervil and marjoram.
Add the chicken stock and simmer for 10 to 1 5 minutes, or until the potatoes are tender.
Season with salt, pepper, and nutmeg.
Puree in a blender or food processor until smooth.
Stir in the sour cream and butter.
Sprinkle some of the remaining chervil and marjoram on top of each serving and serve hot.

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