Marjoram Mushroom Soup

• 1 large potato, peeled and diced
• 1 large leek (white portion only), chopped
• 1 medium onion, diced
• 2 tablespoons canola oil
• 1/2 pound sliced fresh mushrooms
• 4 cups chicken broth or vegetable broth
• 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram, divided
• 1 cup sour cream
• 2 tablespoons butter
• Salt and pepper to taste

1. In a Dutch oven, saute the potato, leek and onion in oil for 4 minutes. Add mushrooms and cook for 2 minutes. Stir in broth and half of the marjoram. Cover and simmer for 10 minutes or until potato is tender. Cool slightly.
2. Puree in small batches in a blender; return all to pan. Whisk in sour cream and butter; season with salt and pepper. Heat through but do not boil. Just before serving, sprinkle with remaining marjoram.

potato, onion, canola oil, mushrooms, chicken broth, fresh marjoram, sour cream, butter, salt

Taken from www.tasteofhome.com/recipes/marjoram-mushroom-soup/ (may not work)