Ingredients
1/4 cup butter
1 3/4 lbs russet potatoes, peeled, coarsely chopped.
1/2 cup chopped shallots
5 cups (about) checken broth
1/2 t. caraway
2 t. fresh marjoram, 1 t dried
4 T whipping cream (optional)
2 t. white wine vinegar
5 1/2 oz. fresh mushrooms, sliced
Preparation
Melt butter in heavy saucepan. Add potatoes and chopped shallots. Saute until shallots are tender. about 3 min. 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)
Puree Soup.
Stir in white wine vinegar. (optional)
Heat remaining 2 T cream and saute mushrooms until tender. About 5 min.
Ladle soup in bowls and top with mushrooms.
