spud soup with mushrooms and marjoram
(1 rating)
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I have another recipe that seems similar to this but is distinctly different in taste. If you are lucky enough to have access to a farmers market, freshness is best.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For spud soup with mushrooms and marjoram
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2 Tbspolive oil
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8 ozpotatoes, peeled and cut into 1/4 inch dice
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1yellow onion, cut into 1/4 inch dice
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1 lgleek, sliced, white part only
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8 ozmushrooms, white cap, sliced
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1 Tbspchervil, fresh, chopped
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1 Tbspmarjoram, fresh, chopped
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4 cchicken stock
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salt and freshly ground pepper to taste
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ground nutmeg, to taste
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1 csour cream
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2 Tbspbutter, unsalted
How To Make spud soup with mushrooms and marjoram
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1Saute potatoes in a large saucepan over medium heat until golden brown (about 6-7 minutes).
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2Add leek and mushrooms and cook for 3 more minutes.
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3Add half of the chervil and marjoram.
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4Add chicken stock and simmer mixture for 15 minutes or until the potatoes are fork tender.
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5Adjust seasoning with salt, pepper, and nutmeg (the secret ingredient).
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6Puree mixture until smooth.
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7Stir in sour cream and butter.
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8Sprinkle each serving with chervil and marjoram and serve.
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