For the potato soup with mushrooms, clean the mushrooms well and cut them into small pieces. Chop the onion and garlic and sauté in butter until translucent.
Add the mushrooms, fry briefly and then pour in the vegetable soup. Peel the potatoes, cut into cubes and add to the soup.
Now add the marjoram and let the soup simmer on low heat until the potatoes are soft. Season with salt, pepper and nutmeg, bind with flour and sprinkle with chives before serving.
Preparation Tip:
The potato soup with mushrooms is also extremely tasty with only porcini mushrooms or only chanterelles. Instead of chives parsley also fits very well to refine.
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