Potato And Mushroom Soup (Sporthof Bischlhof)

1. 1

   Melt butter in heavy saucepan.

2. 2

   Add potatoes and chopped shallots.

3. 3

   Saute until shallots are tender. about 3 min.

4. 4

   Add 4 cups broth, caraway seeds, and marjoram. Bring to boil. Reduce heat and simmer until potatoes are very tender. About 20 minutes. Stir in 2 T. whipping cream. (Optional)

5. 5

   Puree Soup.

6. 6

   Stir in white wine vinegar. (optional)

7. 7

   Heat remaining 2 T cream and saute mushrooms until tender. About 5 min.

8. 8

   Ladle soup in bowls and top with mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.