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 Tbsp cooking oil
* 1 Tbsp all-purpose flour
* 1 shallot, minced
* 2 Tbsp tarragon vinegar
* 2 Tbsp chopped chives
* 4 Tbsp sour cream
== Directions ==
# 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.
# 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.
Category:Chanterelle Recipes
Category:Croatian Appetizers
Category:Mushroom Recipes
Category:Oyster mushroom Recipes
Category:Potato Recipes
Category:Sour cream Recipes