MARJORAM MUSHROOM SOUP

Marjoram Mushroom Soup image

This creamy soup features fresh mushrooms and the pleasant flavoring of marjoram.-Michele Odstrcilek, Lemont, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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. , 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 : Calories 213 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 685mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.