Potato Soup With Mushrooms And Marjoram Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 8 ounces potatoes, peeled and cut into 3/4-inch dice | ||
| 1 onion, cut into 1/4-inch dice | ||
| White of leek | 1 Large, sliced | |
| Mushrooms | 8 Ounce, sliced | |
| Chervil | 1 Tablespoon, chopped | |
| Marjoram | 1 Tablespoon, chopped | |
| Chicken stock | 4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Ground nutmeg to taste | ||
| Sour cream | 1 Cup (16 tbs) | |
| Unsalted butter | 2 Tablespoon | |
| Salt | To Taste | |
Directions
In a large heavy saucepan over medium heat, heat the olive oil and saute the potatoes and onion until golden, 5 to 7 minutes.
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.
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.
Chef
