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Marjoram Mushroom Soup
From Statesboro Market2Go
<p>A creamy vegetarian soup that features local herbs and produce! You can use another type of broth if you desire. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Serves: 6
Vegetarian!
Ingredients
1 large
Or several small potatoes (peeled & diced)
1 large
Leek (white part only, chopped)
1 Medium sized
Onion (diced)
2 tablespoons
Oil
1/2 pound
Fresh mushrooms (sliced)
4 cups
Vegetable broth
1 tablespoon
Fresh marjoram (divided)
OR a similar herb
1 cup
Sour cream
2 tablespoons
Butter
Salt & pepper to taste
Step by Step Instructions
- Saute the potato, leek and onion in oil in a Dutch oven for 4 minutes.
- Add the mushrooms to the Dutch oven and cook for 2 minutes. Stir in the broth of your choice and half of the marjoram, then cover and simmer for 10 minutes.
- Let the soup cool slightly, then, transfer it to a blender and puree until smooth (work in batches until all the soup is smooth)
- Return the soup to the pan and whisk in sour cream, butter, salt, and pepper. Heat it through (do not boil).
- Sprinkle in the remaining marjoram onto the soup just before serving.