Ingredients For spud soup with mushrooms and marjoram
potatoes, peeled and cut into 1/4 inch dice
yellow onion, cut into 1/4 inch dice
leek, sliced, white part only
mushrooms, white cap, sliced
chervil, fresh, chopped
marjoram, fresh, chopped
salt and freshly ground pepper to taste
ground nutmeg, to taste
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spud Soup with Mushrooms and Marjoram: