spud soup with mushrooms and marjoram
(1 RATING)
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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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons olive oil
- 8 ounces 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 ounces mushrooms, white cap, sliced
- 1 tablespoon chervil, fresh, chopped
- 1 tablespoon marjoram, fresh, chopped
- 4 cups chicken stock
- - salt and freshly ground pepper to taste
- - ground nutmeg, to taste
- 1 cup sour cream
- 2 tablespoons butter, unsalted
How To Make spud soup with mushrooms and marjoram
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Step 1Saute potatoes in a large saucepan over medium heat until golden brown (about 6-7 minutes).
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Step 2Add leek and mushrooms and cook for 3 more minutes.
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Step 3Add half of the chervil and marjoram.
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Step 4Add chicken stock and simmer mixture for 15 minutes or until the potatoes are fork tender.
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Step 5Adjust seasoning with salt, pepper, and nutmeg (the secret ingredient).
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Step 6Puree mixture until smooth.
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Step 7Stir in sour cream and butter.
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Step 8Sprinkle each serving with chervil and marjoram and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Keyword:
#mushrooms
Keyword:
#potato
Keyword:
#hearty
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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