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Marjoram Mushroom Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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 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.

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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