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Viennese Potato Soup

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 8 servings
3 tablespoons vegetable oil
2 cups sliced onions; large Bermuda or Spanish
2-1/2 cups sliced leeks, about 3, cleaned thoroughly
1 tablespoon fresh marjoram, chopped, or 1-1/2 teaspoons dried
8 cups peeled, sliced potatoes, approximately 4 pounds
7 cups beef broth
3/4 cup buttermilk or plain low-fat yogurt
1/2 teaspoon freshly ground black pepper, or to taste
Pinch of ground cardamom (optional)
1/2 pound fresh mushrooms, sliced
1 tablespoon vegetable oil
1/2 cup peeled, diced carrots, precooked
1 cup peeled, diced potatoes, precooked
Put the 3 tablespoons vegetable oil in a large pot. Add the onions, leeks, and marjoram and sauté over medium heat, stirring occasionally, until the vegetables are softened, about 15 minutes.

Add the potatoes and beef broth, cover, and simmer for 25 minutes.

Add the buttermilk or yogurt, pepper, and cardamom, if using.

Puree the soup in a food processor or blender.

In a skillet, sauté the mushrooms in the oil for 1 minute, or until the liquid evaporates and the mushrooms are golden. Season with salt and pepper, to taste.

Divide the mushrooms and precooked carrots and potatoes among 8 bowls. Add the soup and serve immediately.

NOTE: If you use yogurt instead of buttermilk, do not reheat the soup. Yogurt can separate when reheated.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Potato Soups
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 258
Fat. Total: 7g
Fiber: 4g
Carbohydrates, Total: 40g
Sodium: 109mg
% Cal. from Fat: 24%
Cholesterol: 1mg
Protein: 10g
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