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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We love this creamy soup, the addition of my favorite herb Marjoram is a lovely marriage.... Ingredients:
1 large potato, peeled and diced |
1 large leek (white part only), chopped |
1 medium onion, diced |
2tbs. olive oil |
1/2lb. fresh mushrooms, sliced |
4c. chicken broth |
1tbs. minced fresh marjoram, may use 1tsp. dried marjoram |
8oz. sour cream |
2tbs. butter |
salt and pepper to taste |
Directions:
1. In a Dutch oven, saute potato, leek and onion in oil for 4 minutes. Add mushrooms and cook for 2 minutes. Stir in broth and half of the marjoram.
2. Cover and simmer for 10 minutes or until potato is tender. Cool slightly.
3. Puree in small batches in a blender; return all to the pan. Whisk in sour cream and butter.
4. Season with salt and pepper. Heat through but do not boil.
5. Sprinkle with the remaining marjoram just before serving.
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