Cream Of Red Bliss Potatoes With Chanterelles And Chives Recipe

Ingredients

 

2 tablespoons vegetable oil

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped leek

1/2 teaspoon minced garlic

1 sprig fresh thyme

1 sprig fresh marjoram

1 bay leaf

1 lb. red bliss potatoes, diced

6 cups chicken stock

4 tablespoons butter, divided

1 cup fresh chanterelles, washed and patted dry

1 cup whipping cream

Chopped fresh chives

How to make Cream Of Red Bliss Potatoes With Chanterelles And Chives

Heat oil in large saucepan; add onion, celery, leek, garlic, thyme, marjoram and bay leaf.
Cook until vegetables are tender.
Stir in potatoes and stock.
Bring mixture to a boil.
Reduce heat to low; simmer until potatoes are tender.
Remove bay leaf.
Place soup in blender; blend until smooth.
Return to pan.
Heat 2 tablespoons butter in small skillet; add mushrooms.
Cook until tender; add to soup.
Stir in cream and remaining butter.
Season to taste with salt and pepper.
Sprinkle each serving with chives.