Marjoram Mushroom Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.—Michele Odstrcilek, Lemont, Illinois
Ingredients
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1 large potato, peeled and diced
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1 large leek (white portion only), chopped
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1 medium onion, diced
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2 tablespoons canola oil
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1/2 pound sliced fresh mushrooms
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4 cups chicken broth or vegetable broth
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1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram, divided
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1 cup sour cream
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2 tablespoons butter
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Salt and pepper to taste
Directions
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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.
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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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