Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil -- plus 2 Tbs
                        vegetable broth
  2               cups  sliced bermuda onions -- (1 large)
  2 1/2           cups  sliced leeks -- (about 3)
  1 1/2      teaspoons  dried marjoram
  4             pounds  peeled -- sliced russet
                        potatoes (about 8
                        cups)
  7               cups  fat-free beef broth / boullion
     3/4          cups  lowfat buttermilk
     1/2      teaspoon  fresh ground black pepper
  1            pinches  ground cardamom
                        GARNISHES
     1/2        pounds  fresh mushroom -- sliced
  1         tablespoon  Vegetable Broth
                        salt and pepper -- to taste
     1/2          cups  peeled -- diced and cooked
                        carrot
  1                cup  peeled -- diced and cooked
                        russet potato

Preparation:

Put the 1 Tbs oil and 2 Tbs broth in a large non-stick pot. Add onions, leeks and marjoram and saute over medium heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the potatoes and beef broth, cover and simmer for 25 minutes. Add the buttermilk, pepper, and cardamom. Puree the soup in a food processor or blender. In a skillet, saute the mushrooms in the oil until the liquid evaporates and the mushrooms are golden. Salt and pepper to taste. Mix mushrooms, precooked carrots and precooked potatos to soup and serve. 8 servings

Nutritional Information:

264 Calories (kcal); 16g Total Fat; (52% calories from fat); 11g Protein; 22g Carbohydrate; 7mg Cholesterol; 300mg Sodium