Ingredients
-
7
-
3
-
1
-
2
-
2 1/2
-
1 1/2
-
8
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
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
Done
|
Add the Potatoes and 7 Cups Broth, Reduce Heat to Low, Cover and Simmer For 25 Minutes. |
|
3
Done
|
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
Done
|
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
Done
|
at the Same Time Boil the Diced Carrots and Potatoes in a Small Saucepan. |
|
6
Done
|
Mix the Mushrooms, Carrots and Potatoes Into the Pureed Soup. |
|
7
Done
|
Serve. |
