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Marjoram Mushroom Soup

This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.—Michele Odstrcilek, Lemont, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

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Reviews

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Average Rating:
  • JohnnaMcMartin
    Aug 13, 2013

    Too thin and tasteless

  • allie73
    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.

  • solodesigns
    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.