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.
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.