Potato with Chanterelle and Oyster mushrooms

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Chanterelle

Ingredients

• 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 and pepper to taste
• 2 Tbsp cooking oil
• 1 Tbsp all-purpose flour
• 1 shallot, minced
• 2 Tbsp tarragon vinegar
• 2 Tbsp chopped chives
• 4 Tbsp sour cream

Procedures

1. Put the potatoes, mushrooms, garlic, bay leaf, savory, marjoram, and salt and pepper into a medium-size stockpot.
2. Cover with about 6 cups of cold water.
3. Cook over medium heat until it boils, then reduce heat and cook for 20 to 30 minutes.
4. In a separate small saucepan, heat the cooking oil over medium-high heat.
5. When hot, sprinkle in the flour and shallots.
6. Brown in order to make a roux, stirring constantly.
7. Add some of the cooking liquid from the soup to thin the roux out and then pour it into the soup.
8. Bring to a gentle boil and remove from heat.
9. Add the tarragon vinegar before serving.
10. Then garnish with chopped chives and sour cream.
11. For a lighter version add low-fat sour cream.