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

 * 1) Put the potatoes, mushrooms, garlic, bay leaf, savory, marjoram, and salt and pepper into a medium-size stockpot.
 * 2) Cover with about 6 cups of cold water.
 * 3) Cook over medium heat until it boils, then reduce heat and cook for 20 to 30 minutes.
 * 4) In a separate small saucepan, heat the cooking oil over medium-high heat.
 * 5) When hot, sprinkle in the flour and shallots.
 * 6) Brown in order to make a roux, stirring constantly.
 * 7) Add some of the cooking liquid from the soup to thin the roux out and then pour it into the soup.
 * 8) Bring to a gentle boil and remove from heat.
 * 9) Add the tarragon vinegar before serving.
 * 10) Then garnish with chopped chives and sour cream.
 * 11) For a lighter version add low-fat sour cream.