Print Options

Back to Marjoram Mushroom Soup >

Include these items:

Select reviews >

Taste of Home Logo

Marjoram Mushroom Soup

 Marjoram Mushroom Soup
This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.—Michele Odstrcilek, Lemont, Illinois
6 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 213 calories, 16 g fat (8 g saturated fat), 37 mg cholesterol, 685 mg sodium,

2 of 2

Marjoram Mushroom Soup (continued)

Nutritional Facts: 13 g carbohydrate, 2 g fiber, 5 g protein.