Mushroom and Potato Soup
This mushroom soup is delicious and the combination with marjoram enhances its flavor.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- 1 tablespoon olive oil
- 1 cup potato, peeled and sliced
- 1 1/4 cups onion, slice
- 3 cups button mushrooms, slices
- 1 teaspoon fresh marjoram leaf, chopped
- 1 liter chicken broth
- 1/2 cups sour cream
- 1 tablespoon butter
- 2 sprigs parsley, or marjoram chopped (or 1 and a half cups of fresh diced tomatoes)
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 some slices of mushrooms for decoration.
- Add the mushrooms to the onions and potatoes, cook for 2 minutes and add the broth and marjoram. Lower the heat and cook until the potatoes are soft for 15 minutes.
- Blend the soup and strain through a fine sieve. 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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