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spud soup with mushrooms and marjoram

(1 rating)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

I have another recipe that seems similar to this but is distinctly different in taste. If you are lucky enough to have access to a farmers market, freshness is best.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For spud soup with mushrooms and marjoram

  • 2 Tbsp
    olive oil
  • 8 oz
    potatoes, peeled and cut into 1/4 inch dice
  • 1
    yellow onion, cut into 1/4 inch dice
  • 1 lg
    leek, sliced, white part only
  • 8 oz
    mushrooms, white cap, sliced
  • 1 Tbsp
    chervil, fresh, chopped
  • 1 Tbsp
    marjoram, fresh, chopped
  • 4 c
    chicken stock
  • salt and freshly ground pepper to taste
  • ground nutmeg, to taste
  • 1 c
    sour cream
  • 2 Tbsp
    butter, unsalted

How To Make spud soup with mushrooms and marjoram

  • 1
    Saute potatoes in a large saucepan over medium heat until golden brown (about 6-7 minutes).
  • 2
    Add leek and mushrooms and cook for 3 more minutes.
  • 3
    Add half of the chervil and marjoram.
  • 4
    Add chicken stock and simmer mixture for 15 minutes or until the potatoes are fork tender.
  • 5
    Adjust seasoning with salt, pepper, and nutmeg (the secret ingredient).
  • 6
    Puree mixture until smooth.
  • 7
    Stir in sour cream and butter.
  • 8
    Sprinkle each serving with chervil and marjoram and serve.
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