Potato And Mushroom Soup (Sporthof Bischlhof)

• 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

1. Melt butter in heavy saucepan.
2. Add potatoes and chopped shallots.
3. Saute until shallots are tender. about 3 min.
4. 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)
5. Puree Soup.
6. Stir in white wine vinegar. (optional)
7. Heat remaining 2 T cream and saute mushrooms until tender. About 5 min.
8. Ladle soup in bowls and top with mushrooms.

butter, russet potatoes, shallots, checken broth, caraway, fresh marjoram, t, white wine vinegar, fresh mushrooms

Taken from www.epicurious.com/recipes/member/views/potato-and-mushroom-soup-sporthof-bischlhof-50119298 (may not work)