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 & 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

Directions
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.