Spud Soup With Mushrooms And Marjoram Recipe

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Spud Soup with Mushrooms and Marjoram

Patrick Johnson

By
@pwjohnso

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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Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
8 oz
potatoes, peeled and cut into 1/4 inch dice
1
yellow onion, cut into 1/4 inch dice
1 large
leek, sliced, white part only
8 oz
mushrooms, white cap, sliced
1 Tbsp
chervil, fresh, chopped
1 Tbsp
marjoram, fresh, chopped
4 c
chicken stock
salt and freshly ground pepper to taste
ground nutmeg, to taste
1 c
sour cream
2 Tbsp
butter, unsalted

Directions Step-By-Step

1
Saute potatoes in a large saucepan over medium heat until golden brown (about 6-7 minutes).
2
Add leek and mushrooms and cook for 3 more minutes.
3
Add half of the chervil and marjoram.
4
Add chicken stock and simmer mixture for 15 minutes or until the potatoes are fork tender.
5
Adjust seasoning with salt, pepper, and nutmeg (the secret ingredient).
6
Puree mixture until smooth.
7
Stir in sour cream and butter.
8
Sprinkle each serving with chervil and marjoram and serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #mushrooms, #potato, #hearty