Marjoram Mushroom Soup

Name: Marjoram Mushroom Soup
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

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

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

Directions

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

1 cup: 213 calories, 16g fat (8g saturated fat), 37mg cholesterol, 685mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 5g protein.