Mushroom and potato soup
Kiwilimon Avila
This mushroom soup is delicious and the combination with the marjoram enhances its flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon olive oil
  • 1 cup potato, peeled and sliced
  • 1 1/4 cups onion, slice
  • 3 cups button mushrooms, sliced
  • 1 teaspoon fresh marjoram leaf, chopped
  • 1 liter chicken broth
  • 1/2 cups sour cream
  • 1 tablespoon butter
  • 2 sprigs parsley, or chopped marjoram (or 1 and a half cups of fresh tomatoes chopped into cubes)
Preparation
30 mins
0 mins
Low
  • Heat the olive oil over medium heat, add the potatoes and onion, sauté for 5 to 7 minutes. Reserve a few slices of mushrooms to decorate.
  • Add the mushrooms to the onions and potatoes, cook 2 minutes and put the broth and marjoram. Lower the heat and cook until the potatoes are soft for 15 minutes.
  • Blend the soup and go through a Chinese colander. Stir well and heat. Add the cream and butter, season with salt and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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