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Potato Soup With Mushrooms And Marjoram Recipe
|Olive oil||2 Tablespoon|
|Potatoes||8 Ounce, peeled and cut into 3/4-inch dice|
|Onion||1 , cut into 1/4-inch dice|
|Leek||1 Large, sliced (White Part Only)|
|Mushrooms||8 Ounce, sliced|
|Chopped fresh chervil||1 Tablespoon|
|Chopped marjoram||1 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Freshly ground pepper||To Taste (To Taste)|
|Ground nutmeg||To Taste|
|Sour cream||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon|
Serving size: Complete recipe
Calories 1706 Calories from Fat 1004
% Daily Value*
Total Fat 114 g175.2%
Saturated Fat 49.7 g248.4%
Trans Fat 0 g
Cholesterol 212.9 mg
Sodium 2033 mg84.7%
Total Carbohydrates 139 g46.2%
Dietary Fiber 15 g60%
Sugars 42.2 g
Protein 49 g98%
Vitamin A 128.7% Vitamin C 163.7%
Calcium 68% Iron 82.5%
*Based on a 2000 Calorie diet
Add the leek and mushrooms and cook 2 or 3 more minutes.
Add half the chopped chervil and marjoram.
Add the chicken stock and simmer for 10 to 1 5 minutes, or until the potatoes are tender.
Season with salt, pepper, and nutmeg.
Puree in a blender or food processor until smooth.
Stir in the sour cream and butter.
Sprinkle some of the remaining chervil and marjoram on top of each serving and serve hot.