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.