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Potato with Chanterelle and Oyster mushrooms

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Potato with Chanterelle and Oyster mushrooms
Ingredients Needed For Potato with Chanterelle and Oyster mushrooms
*3 large potatoes (1 pound), peeled and cubed
*½ pound fresh oyster and chanterelle Mushrooms, sliced
*2 cloves garlic, minced
*1 bay leaf
*sprig of fresh savory
*pinch of dried marjoram
*salt & pepper to taste
*2 Tbs cooking oil
*1 Tbs all-purpose flour
*1 shallot, minced
*2 Tbs tarragon vinegar
*2 Tbs chopped chives
*4 Tbs sour cream

Directions To Prepare Potato with Chanterelle and Oyster mushrooms
Put the potatoes, Mushrooms, garlic, bay lefa, savory, marjoram, and salt and pepper into a medium-size stockpot. Cover with about 6 cups of cold water. Cook over medium heat until it boils, then reduce heat and cook for 20 to 30 minutes.

In a separate small saucepan, heat the cooking oil over medium-high heat. When hot, sprinkle in the flour and shallots. Brown in order to make a roux, stirring constantly. Add some of the cooking liquid from the soup to thin the roux out and then pour it into the soup. Bring to a gentle boil and remove from heat. Add the tarragon vinegar before serving. Then garnish with chopped chives and sour cream.

For a lighter version add low-fat sour cream.



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Friday, February 23, 2018, 4:43 pm


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