Spud Soup with Mushrooms and Marjoram
By
Patrick Johnson
@pwjohnso
1
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.
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
2 Tbspolive oil
-
8 ozpotatoes, peeled and cut into 1/4 inch dice
-
1yellow onion, cut into 1/4 inch dice
-
1 largeleek, sliced, white part only
-
8 ozmushrooms, white cap, sliced
-
1 Tbspchervil, fresh, chopped
-
1 Tbspmarjoram, fresh, chopped
-
4 cchicken stock
-
·salt and freshly ground pepper to taste
-
·ground nutmeg, to taste
-
1 csour cream
-
2 Tbspbutter, unsalted
How to Make Spud Soup with Mushrooms and Marjoram
- Saute potatoes in a large saucepan over medium heat until golden brown (about 6-7 minutes).
- Add leek and mushrooms and cook for 3 more minutes.
- Add half of the chervil and marjoram.
- Add chicken stock and simmer mixture for 15 minutes or until the potatoes are fork tender.
- Adjust seasoning with salt, pepper, and nutmeg (the secret ingredient).
- Puree mixture until smooth.
- Stir in sour cream and butter.
- Sprinkle each serving with chervil and marjoram and serve.
