 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.Michele Odstrcilek, Lemont, Illinois Ingredients:
1 large potato, peeled and diced |
1 large leek (white portion only), chopped |
1 medium onion, diced |
2 tablespoons canola oil |
1/2 pound sliced fresh mushrooms |
4 cups chicken broth or vegetable broth |
1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram, divided |
1 cup (8 ounces) sour cream |
2 tablespoons butter |
salt and pepper to taste |
Directions:
1. In a Dutch oven, saute the potato, leek and onion in oil for 4 minutes. Add mushrooms and cook for 2 minutes. Stir in broth and half of the marjoram. Cover and simmer for 10 minutes or until potato is tender. Cool slightly.
2. Puree in small batches in a blender; return all to pan. Whisk in sour cream and butter; season with salt and pepper. Heat through but do not boil. Just before serving, sprinkle with remaining marjoram. Yield: 6 servings.
|
|