Potato soup with mushrooms

Ingredients for 2 servings:

• 250 g mushrooms (fresh or frozen)
• 200 g potato(s), floury
• 40 g bacon, streaky
• 50 g onion(s)
• 3 tbsp oil
• ½ liter broth or water
• ¼ liter cream
• 1 tbsp marjoram
• salt and pepper
• 1 garlic clove(s)
• some chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the mushrooms (don’t wash them if possible) and slice them. Peel the potatoes and cut them into 1 cm cubes. Finely chop the bacon and onion and fry them with the mushrooms in the oil. Pour in the broth or water, add the potatoes, and simmer for about 10 minutes. Remove the pot from the heat and stir in the cream. Add the marjoram, salt, and pepper, and simmer the potatoes over low heat until soft. Just before serving, press the garlic into the soup and sprinkle with the finely chopped chives.