Potato Soup With Mushrooms And Marjoram
|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|
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.
Serving size: Complete recipe
Calories 1706 Calories from Fat 1004
% Daily Value*
Total Fat 114 g175.2%
Saturated Fat 49.7 g248.4%
Trans Fat 0 g
Cholesterol 212.9 mg71%
Sodium 2033 mg84.7%
Total Carbohydrates 139 g46.2%
Dietary Fiber 15 g60%
Sugars 42.2 g
Protein 49 g98%
Vitamin A 128.7% Vitamin C 163.7%
Calcium 68% Iron 82.5%
*Based on a 2000 Calorie diet