Marjoram Mushroom Soup Recipe

5 3 2
Marjoram Mushroom Soup Recipe
Marjoram Mushroom Soup Recipe photo by Taste of Home
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Marjoram Mushroom Soup Recipe

Read Reviews
5 3 2
Publisher Photo
This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.—Michele Odstrcilek, Lemont, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Marjoram Mushroom Soup in Taste of Home June/July 1998, p56

Nutritional Facts

1 cup: 213 calories, 16g fat (8g saturated fat), 37mg cholesterol, 685mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 5g protein.

  • 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
  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.
Originally published as Marjoram Mushroom Soup in Taste of Home June/July 1998, p56

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Reviews forMarjoram Mushroom Soup

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JohnnaMcMartin User ID: 5244051 23843
Reviewed Aug. 13, 2013

"Too thin and tasteless"

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allie73 User ID: 5688677 17294
Reviewed Jul. 30, 2013

"This soup is delicious. Make sure to season each layer as you go. Wonderful as it is or with a pinch of dried thyme thrown in as well."

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solodesigns User ID: 5484942 202702
Reviewed Oct. 8, 2010

"This soup was creamy and delicious. It was quick and easy and definitely a crowd pleaser! I substituted butter for the vegetable oil but that was my only change. It was also yummy with shredded asiago cheese as a garnish."

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