Croatian Potato with Chanterelle and Oyster Mushrooms

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 Tbs cooking oil

1 Tbs all-purpose flour

1 shallot, minced

2 Tbs tarragon vinegar

2 Tbs chopped chives

4 Tbs sour cream

Cooking Instructions:

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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