Rich Viennese Potato Soup

1. 1

   Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.

2. 2

   Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.

3. 3

   Add the buttermilk, ground black pepper and cardamom. Puree the soup with an immersion blender ot in small batches with a blender or food processor.

4. 4

   While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste.

5. 5

   At the same time boil the diced carrots and potatoes in a small saucepan.

6. 6

   Mix the mushrooms, carrots and potatoes into the pureed soup.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.