How to make it

  • Heat olive oil in saucepan over medium heat.
  • Add carrots, celery, onion, salt and pepper and cook 10 minutes.
  • Peel and slice potatoes and add to the pot.
  • Add bay leaf, thyme and stock and bring to a boil quickly over high heat.
  • Lower heat and simmer 15 minutes.
  • Add mushrooms and simmer 7 minutes.
  • Blend chives and sour cream together and set aside.
  • Remove bay leaf and puree soup in a blender.
  • Strain then serve soup in bowls with a dollop of chive cream.

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