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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: (modified slightly) (Entered by Ariana Giddens)
Serves: 6

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
  1. Saute the potato, leek and onion in oil in a Dutch oven for 4 minutes.
  2. 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.
  3. Let the soup cool slightly, then, transfer it to a blender and puree until smooth (work in batches until all the soup is smooth)
  4. Return the soup to the pan and whisk in sour cream, butter, salt, and pepper. Heat it through (do not boil).
  5. Sprinkle in the remaining marjoram onto the soup just before serving.