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Potato Soup With Mushrooms And Marjoram

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Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Saute
Ingredient: 
Potato

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