Potato with Chanterelle and Oyster Mushrooms

Sometimes, somewhere in the middle of the woods, away from modernity in the simplicity of the village, refined tastes are hidden. This potato and mushroom soup, though very simple is elegant in taste. Easy to make and heart-warming to eat!

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3 large potatoes (1 lb) cubed
½ lb 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 tbsp cooking oil
1 tbsp all-purpose flour
1 shallot finely chopped
2 tbsp tarragon vinegar
2 tbsp chopped chives finely chopped
4 tbsp sour cream or yoghurt



1. Put the potatoes, mushrooms, garlic, bay leaf, 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.

2. 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.

3. 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.

4. Add the tarragon vinegar before serving. To thicken the soup, mash it in the blender.  Then garnish with chopped chives and sour cream.




For a lighter version add low-fat sour cream or yoghurt
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